Chili cheese fries

I will be the first to admit that I’m a huge nerd. You’re here so you probably know that already. But, I thought I should share that I still seriously nerd out about any comment I get about this blog – comments on a post, mentions on Facebooks when friends make something I’ve shared, links to my blog, likes on the MMF2 FB page, comments in real life. All these things make a little, high pitched, nerdy excited “WHEEE!!” go off in my head.


I wonder if I’ll always feel that way or if things will dull with time. For instance, when I started shooting weddings I had some serious pre-wedding nervous energy. These days? Toss me a camera and I’ll shoot your wedding right now. No nerves.



Maybe blogging is the same way? Maybe when I’m as well read as Joy the Baker, I won’t care when someone makes one of my recipes and loves it and posts about.

Or maybe Joy will see this and nerd out a little too.

I hope for the latter.



Even if she doesn’t see this post, you should seriously get in your kitchen and make these fries. She has taken oven fries to the next level! All the goodness of chili cheese fries without the mess or extra calories. These had me at “hello.”


Chili Cheese Fries
From Joy the Baker

1 ½ Tbsp cornstarch
¾ Tbsp chili powder
1/8 tsp ancho chili powder
1/8 tsp red pepper flakes
1/8 tsp garlic powder
1/8 tsp ground cumin
2 russet potatoes
1 green onion
1 Tbsp olive oil
1 tsp Worcestershire sauce
1 Tbsp grill seasoning
¼ cup shredded sharp cheddar cheese

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper and spray with nonstick cooking spray.

In a small bowl, whisk together cornstarch, chili powders, red pepper flakes, garlic powder, and cumin.  Rinse potatoes and roughly peel. Slice each potato into 1/4 to 3/8-inch planks, and then slice planks into strips to make fries. Thinly slice green onion and set aside.

In a medium bowl, toss the potato strips with olive oil, Worcestershire sauce and grill seasoning. Sprinkle the cornstarch mixture over the potato slices and use tongs to toss together, making sure that every potato is coated with a bit of cornstarch and seasoning. Spread potatoes in a single layer across the prepared baking sheet.  Bake for 30 to 40 minutes, removing the potatoes from the oven 2 or 3 times during baking to toss them together.  Cook until potatoes are cooked through and brought to your desired crispiness.  Remove from the oven, top with cheese and return to the oven for just a few minutes to melt the cheese. Place the entire piece of parchment paper on a platter.  Sprinkle with green onions and serve immediately.

Renee - September 27, 2012 - 9:09 pm

Dude. You’re speaking my language! I always love your posts, and the food always looks delicious but I am not about to make carmel by hand (or bake a layer cake for that matter), until three weeks ago I did not own measuring cups or spoons, and I lived in my home for 4 months before I bought flour or sugar. So sometimes I look at stuff and drool, and then look at the ingredients and realize that there are things here I have Never even heard of!
But THIS, This I can do. And my husband mike actually eat them as well! Plus I know what all the ingredients are and have all but that Ancho one.
That’s a really long paragraph to say, I’m making this next week.

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