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Baked Chili Cheese Fries

September 9, 2012 by Joy the Baker 144 Comments

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We’re back in the mix, aren’t we.

Back from vacation.  Back to school.  Back rifling through the closet for our cowl neck sweaters.  Back contemplating hot tea and where the pumpkin comes from in pumpkin lattes.

I love Fall.  I’m totally in to win.  Most Fall nights I just want to appreciate the comforts of a big grey sweater and two fingers of fine bourbon (who says that!?… I do).  The only trouble is that I go into Fall kicking and screaming…. like the jerky-est five-year old you’ve ever met… that’s me.  The fact is, I’m being crispy for no reason.  Crispy in attitude… and no one likes that.

I thought I’d transfer my crisp demeanor to the oven.  It’s time for fries, like major.

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These Baked Chili Cheese Fries are one of my favorite recipes in the Joy the Baker Cookbook.  Yea… I bake from my own book because I’m weird, and sometimes I just really need fries from the oven.

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There’s a trick to these baked fries.  They’re coated in all the flavorings of chili, but not actually coated in a spoonful of chili.

It’s a food illusion.  Less soggy.  More crisp.  No fork necessary.

Chili spices include:  chili powder, cumin, garlic powder, red pepper flakes, and a spicy ancho chili powder (for kicks).

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Rustically peeled potatoes.  For looks and laziness.

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Cutting potatoes into French Fries always feels fancy to me.

It the geometry confuses you (because it totally did me)… here’s a more detailed description of how to slice the fry.

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Sliced raw potatoes are coated in olive oil and Worcestershire sauce then tossed with an all-purpose grill seasoning mix.  I used a pre-packed dry rub barbecue seasoning.

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Time for layer number two!  Cornstarch and chili seasonings.

Layers are working hard.

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These are ready for the oven.  I’ve already called dibs on the spicy number in the lower left corner.

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Once the fries are cooked through and spiced, let’s add cheese and melt.

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Chopped scallions are added for just a touch of onion flavor and green color.

These Bake Chili Cheese Fries have all of the glory without any of the complication.  They’re spicy and crisp… with just the right amount of soggy bites.  Add more cheese or less according to your preference.  Add beer or ginger ale according to your preference.  Share with people watching football according to your sharing preferences.  These are crowd pleasing, to be sure.

Baked Chili Cheese Fries

serves 3 people (about 1 potato per person)

adapted from Joy the Baker Cookbook

Print this Recipe!

3 tablespoons cornstarch

1 1/2 tablespoons chili powder

1/4 teaspoon red pepper flakes

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1/4 teaspoon ancho chili powder

3 russet potatoes, peeled

2 tablespoons olive oil

2 teaspoons worcestershire sauce

2 tablespoons grill seasoning or dry barbecue rub (these often include salt)

1/2 cup shredded sharp cheddar cheese

1/4 cup chopped scallions

Place a rack in the center of the oven and preheat oven to 425 degrees F.  Line two baking sheets with parchment paper and spray with nonstick cooking spray.

In a small bowl, whisk together cornstarch, chili powder, red pepper flakes, garlic powder, cumin, and ancho chili powder.  Set aside.

Rinse potatoes and peel with a vegetable peeler.  You can leave some skin bits on the potatoes if you want to go for a more rustic fry.  Using a sharp knife, slice a  1/4-inch piece off the potato lengthwise.  This will give you a stable base to slice on.  Rest the potato, cut side down, and slice potato into 1/4 to 3/8-inch planks.

Stack planks in piles 2 to 3 planks high, and slice lengthwise into 1/4 to 3/8-inch strips.  And… you just cut French fries!!

In a medium bowl, toss the potato strips with olive oil, Worcestershire sauce, and grill seasoning or dry barbecue rub.  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 sheets.  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.  Remove and place onto a platter.  Sprinkle with chives and serve immediately.  

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Reader Interactions

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  1. Camille

    May 9, 2013 at 9:37 am

    love this recipe. so delicious. easy to dress up with beans/ground beef/eggs etc. but so good on it’s own too. thanks, joy!

    Reply
  2. Hadleigh

    November 15, 2012 at 4:20 pm

    Perfect easy weeknight dinner. Just indulgent enough to be super satisfying after a long day with no post-chow guilt. The chili spices keep them from being boring roasted potatoes, and a couple good grates of cheddar does SO MUCH to enhance the flavor.

    Three potatoes is a single serving, right? =)

    Reply
  3. Azzi

    October 16, 2012 at 3:37 am

    Baked chili cheese fries the sound is so perfect to eat. Great stuff.
    barbeque chicken pizza

    Reply
  4. Ann

    October 11, 2012 at 7:11 am

    I’d be more worried if you didn’t cook from your book….

    Reply
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Trackbacks

  1. Friday Finds: Football Party Snacks | | The Wilderness Girls says:
    September 6, 2013 at 6:24 am

    […] Baked Chili Cheese Fries: My mother used to make the best pan fried potatoes I’ve ever had in my life. She would make them a small batch at a time and dump them onto paper towels for us to quickly salt. Take it easy on yourself and bake these fries but keep maximum flavor with some chili and cheese. […]

    Reply
  2. She Said–Postcards from Up in the Michigan U.P.–Day 5 | My Whit's End says:
    August 7, 2013 at 10:05 am

    […] cents for pepper on our fries.  They were good, but the best spicy fries are Joy the Baker’s Baked Chili Cheese Fries!!!!  I’ve made them several times.  I found her recipe a bit too hot for our family, so I […]

    Reply
  3. Gratuitous Food Porn: National French Fries Day | FoodbeastFoodbeast says:
    July 13, 2013 at 8:20 am

    […] Recipe: Joy the Baker […]

    Reply
  4. Baked Chili Cheese Potato Chips | The Frosted Vegan says:
    February 26, 2013 at 6:55 am

    […] adapted from Joy the Baker […]

    Reply
  5. Winter Transitioning: Recipe round up #2 | BHH says:
    December 9, 2012 at 11:38 pm

    […] summer self will hate me for this, but carbo-loading with Baked Chili Cheese Fries from Joy the Baker is prime on my […]

    Reply
  6. Southwest Chili and Potato Pom Poms « LauraLovingLife says:
    November 7, 2012 at 10:39 am

    […] Baked Chili Cheese Fries (joythebaker.com) […]

    Reply
  7. Sorry, it’s been a while… « Whitney Jenai' says:
    October 29, 2012 at 8:00 pm

    […] Chili Cheese Fries                              […]

    Reply
  8. » Baked Cheesy Mustard & Sweet Onion Fries says:
    October 15, 2012 at 1:36 pm

    […] Cheesy Mustard & Sweet Onion Fries (adapted from THIS recipe for Baked Chili Cheese Fries at Joy the […]

    Reply
  9. My Favorite Things – September 2012 | My Word with Douglas E. Welch says:
    October 6, 2012 at 6:12 pm

    […] Food / Joy the Baker – Baked Chili Cheese Fries […]

    Reply
  10. Healthier Living « Not Quite Gourmet says:
    September 30, 2012 at 1:32 pm

    […] did not invent this but happily followed the recipe of Ms. Joy the Baker. Genius, Joy, genius! Chili seasonings vs. the globs of real chili that weigh down the potatoes […]

    Reply
  11. Chili cheese fries » Modern Meals for Two says:
    September 27, 2012 at 12:44 pm

    […] 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 […]

    Reply

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