This week’s Sundays with Joy recipe is the perfect appetizer. Or my lunch for today. It is Baked Chili Cheese Fries. The title confused me at first. Before I actually read the recipe, I thought there was actual chili in it, but there isn’t. I certainly could have added it, but I didn’t. However, I have finally made a Sundays with Joy recipe that I adapted, so I can actually share it. I made only small changes and this is a recipe where anyone can easily adapt to what they like. Of course, you can find the original recipe in the Joy the Baker cookbook. Joy also just posted these French fries on her blog. You can find that version of the recipe here.
Here is how I made my French fries (Source: adapted from the Joy the Baker cookbook) –
- 2 tbsp cornstarch
- 1 tbsp chili powder
- ½ tsp smoked paprika
- ¼ tsp ground cumin
- ¼ tsp crushed red pepper
- 1/8 tsp salt
- 2 medium baking potatoes
- 2 tbsp extra virgin olive oil
- 1 tsp worcestershire sauce
- 1 tbsp garlic powder
- 1 cup grated white cheddar cheese
- Fresh chopped chives
- 3 pieces of turkey bacon, cooked and finely chopped (turkey bacon was all I had…I assume most would want to use regular, but at least something on this is healthy)
Wash the potatoes and slice them lengthwise. Take the slices and slice them in half lengthwise. Place them in a medium bowl and set aside. In a small bowl, whisk together the cornstarch, chili powder, smoked paprika, ground cumin, crushed red pepper, and salt. Set aside.
Take the potatoes you just set aside and toss them with extra virgin olive oil, Worcestershire sauce, and garlic powder. Then toss the spice mixture with the French fries. To make sure I coated all of the French fries, I put a piece of foil over the bowl and shook it.
Lay the French fries out in a single layer on a baking sheet with parchment paper coated in a non-stick spray. Bake the French fries for about 25 minutes or until however you like them. Toss the French fries periodically during the baking time to make sure they cook evenly. Once the French fries are done, pile them onto a plate. Put ½ to ¾ cup of the grated cheese on top. Put the plate in the microwave for about 15 seconds so the cheese melts onto the French fries. Top this with the chives and bacon and remaining cheese. Place back in the microwave for another 10 seconds or so.
Now, for Matt’s Fancy Sauce. Regular ketchup just will not cut it for these fries. And I didn’t have any ranch dressing, which is what I usually get to dip my fries in when I am out for dinner. Matt came up with a combination of spicy brown mustard and mayonnaise for his lunch and I thought this would work perfect with these fries.
- 2 tbsp spicy brown mustard
- 2 tbsp mayonnaise
Put in a small bowl and stir to combine….that’s it!
Don’t they look amazing? Trust me, they are! And the dipping sauce is a great addition. The fries and the sauce have a subtle kick to them but not too overpowering. All you Pats fans should give them a try for the next game!