Ingredients
• 1 lb russet potatoes, cut into ¼” fries (or 16 oz frozen shoestring/crinkle-cut for speed)
• 1½ tbsp olive oil or avocado oil
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp smoked paprika
• Salt & black pepper to taste
• 6 slices thick-cut bacon, cooked & crumbled
• 1 cup shredded sharp cheddar (or a blend with Monterey Jack for extra melt)
• Optional: 2 tbsp chopped chives, sour cream drizzle, or ranch for dipping
Instructions
- If using fresh potatoes: Soak cut fries in cold water 20 mins (removes starch → crispier!). Pat very dry. Toss with oil, garlic powder, onion powder, paprika, salt, and pepper.
- Oven method (recommended):
→ Preheat oven to 425°F (220°C). Spread fries on a parchment-lined baking sheet in a single layer.
→ Bake 20 mins. Flip, then bake 15–20 mins more until deeply golden and crisp. - Air fryer shortcut: Cook at 400°F (200°C), 12–15 mins, shaking halfway.
- Transfer hot fries to an oven-safe dish or skillet. Immediately top with cheese and bacon.
- Broil 1–2 mins until cheese is bubbly and lightly browned.
- Garnish with chives. Serve hot—they wait for no one!
PREP TIME & NUTRITION :
Prep Time: 15 mins (5 mins if frozen), Cook Time: 25 mins, Total Time: 40 mins, Servings: 4
Calories: 420, Net Carbs: 38g, Fats: 24g, Protein: 16g
(Lower-carb hack: Swap potatoes for julienned jicama or rutabaga—net carbs drop to ~12g/serving)