Ingredients
- 2 medium potatoes (5 1/2 oz each), washed and dried
- 2 teaspoons olive oil
- 1 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cumin
- 1/4 teaspoon coarse salt
- 1/8 teaspoon freshly cracked black pepper
- 1/3 cup sharp shredded cheddar cheese
- 2 tablespoons diced scallions
- 1 tablespoon sliced pickled jalapeños
Instructions
- Preheat oven to 450°F. Line a baking sheet with foil and lightly coat with cooking spray.
- Cut each potato lengthwise into 1/4-inch slices, then cut each slice into 1/4-inch fries.
- In a large bowl, toss potatoes with olive oil, smoked paprika, chili powder, onion powder, garlic powder, cumin, salt, and pepper until evenly coated.
- Spread potatoes in a single layer on the prepared baking sheet. Bake on the bottom third of the oven for 10 minutes, then turn and bake an additional 8–10 minutes until crispy and golden brown.
- Remove fries from oven. Top with cheddar cheese, jalapeños, and scallions. Return to oven for 1–2 minutes until cheese melts.
- Serve immediately.
Notes
- Substitute sweet potatoes for a slightly sweeter flavor.
- Use mozzarella or pepper jack cheese for different taste.
- Add extra jalapeños or cayenne for more heat.
- Top with diced tomatoes or avocado for freshness.
- Make vegan using a plant-based cheese alternative.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 375°F oven for 5–7 minutes to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack/Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 12 mg
