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Cheese Fries

  • Non Veg
    • 30 mins
    • Serves 4
    • Easy



    When it comes to pure indulgence nothing can ever beat Cheese Fries.

    Who doesn’t love mushy with crispy edges fries covered in melted cheese, bacon bits and creamy sour cream dressing?

    This is the comfort food that you can’t deny and one that will bring you to your happy zone and make you forget all your worries.

    Make it as a snack for your late-night cravings or as for your brunch or children’s parties. This is an easy recipe that can be made many times over and that nobody gets bored of.

    Health Benefits

    Each serving is over 400 calories, so moderation is key if you don’t want to pile on the calories!

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    How to Make Cheese Fries

    1. Fry the bacon strips in a medium sized frying pan and fry them in 2 tbsp vegetable oil until slightly brown and crispy.
    2. Chop the bacon pieces into small squares and set aside.
    3. In a large deep-frying pan heat the 3 cups of vegetable oil until it starts to have tiny bubbles forming and a crackling sound.
    4. Drop the raw potatoes fries in the pan and let them fry for 8-10 minutes. You can fry 2 minutes more if you want them slightly golden or crispy.
    5. Remove from flame and place them on a plate that has parchment paper or double-sided tissues to soak up all the oil. Season them with salt, pepper and paprika.
    6. Alternately if you want a healthier option then you can just bake the frozen package of pre-cut fries in a preheated oven (375 degrees F) and bake for 25 minutes or according to package instructions.
    7. Transfer the fries on a large platter and sprinkle all the shredded cheddar cheese all over them. Make sure they are still piping hot so that the cheese can easily melt.
    8. Sprinkle all the bacon pieces on the melted cheese followed by sour cream.
    9. A final garnish of chopped green onions makes the cheese fries complete.
    10. Serve and enjoy!


    Despite being called ‘French’ fries, they were created and popularised in America.

    Camelia Smith

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