Ingredients
Fries
- 3 medium russet potatoes, starchy potatoes work best for crisp edges
- 2 ½ tablespoons extra virgin olive oil, used for coating and browning
- 1 ½ tablespoons Cajun seasoning, adjust heat to taste
Cheese Sauce
- 2 ½ tablespoons unsalted butter, adds richness to the sauce base
- 2 ½ tablespoons all-purpose flour, thickening agent
- ¾ cup whole milk, warm milk blends smoother
- 2 ½ cups shredded cheddar cheese, freshly shredded melts best
- ⅓ cup creamy ranch dressing, store-bought or homemade plus extra for dipping
Instructions
- Prepare the Fries: Peel and cut the russet potatoes into evenly sized fries. Toss the cut potatoes with extra virgin olive oil and Cajun seasoning, making sure each fry is well coated for maximum flavor and crispness.
- Cook the Fries: Preheat your oven to 425°F (220°C). Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper. Bake for 30 to 35 minutes, flipping halfway through cooking, until the fries are golden brown and crispy on the edges.
- Make the Cheese Sauce: In a saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux without browning it. Gradually whisk in the warm whole milk to avoid lumps, and cook until the sauce thickens, about 3-5 minutes.
- Add Cheese and Ranch Dressing: Remove the sauce from heat and stir in the shredded cheddar cheese until fully melted and smooth. Fold in the creamy ranch dressing to add tang and creaminess to the cheese sauce.
- Serve: Arrange the crispy Cajun fries on a serving platter and generously drizzle the warm cheese and ranch sauce over the top. Serve immediately with extra ranch dressing on the side for dipping.
Notes
- Use starchy potatoes like russets for crispier edges on your fries.
- Adjust the amount of Cajun seasoning based on your preferred spice level.
- For best results, shred your own cheddar cheese rather than using pre-shredded cheese which contains anti-caking agents.
- Warm the milk before incorporating it into the roux to prevent lumps in the cheese sauce.
- Leftover cheese sauce can be stored in the fridge and gently reheated with a splash of milk to restore consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Louisiana Cajun
