Dirty Fries are pure, unapologetic indulgence. 🍟🔥
Golden, crispy fries piled high with molten cheese, punchy seasonings, and layer upon layer of bold toppings — this is not a subtle snack. It’s loud. It’s messy. It’s glorious.
Perfect for game nights, casual get-togethers, or those “I deserve this” evenings, they’re completely customisable. Add fiery jalapeños, crispy bacon, or drizzle over a creamy homemade sauce that ties the whole chaotic masterpiece together.
Basically? It’s the kind of dish that disappears fast and has everyone hovering around the tray for “just one more.”
Prepare
Cook
Serving
Ingredients
For the Fries (The Crispy Foundation)
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4 large russet potatoes (or frozen fries if we’re keeping it easy) – thick-cut, golden, and built to hold toppings.
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2 tbsp olive oil – for that proper oven-roasted crisp.
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1 tsp garlic powder – because bland fries are illegal.
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1 tsp onion powder – subtle depth.
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½ tsp smoked paprika – smoky warmth and colour.
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½ tsp salt – essential.
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½ tsp black pepper – a little edge.
For the Toppings (Where It Gets Messy)
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1½ cups shredded cheddar (or cheese blend) – sharp, melty goodness.
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½ cup mozzarella – for that dramatic cheese pull moment.
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1 small red onion, finely diced – punchy bite.
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1 small green bell pepper, diced – fresh crunch.
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1 small red bell pepper, diced – sweetness and colour pop.
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1 jalapeño, thinly sliced (optional) – heat seekers, this is your lane.
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½ tsp chilli flakes (optional) – extra kick if you’re feeling bold.
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½ tsp dried oregano – a little herby lift.
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¼ cup fresh parsley or cilantro, chopped – green confetti finish.
For the Sauce (The Drizzle That Makes It “Dirty”)
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½ cup sour cream or Greek yogurt – cool and creamy base.
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2 tbsp mayonnaise – richness and body.
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1 tsp lemon juice – brightens everything up.
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½ tsp garlic powder – subtle savoury hum.
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½ tsp smoked paprika – ties it back to the fries.
Layered. Saucy. Slightly chaotic. Exactly what Dirty Fries are meant to be. 🍟✨
Method
Alright. Time to turn potatoes into something borderline irresponsible. 🍟🔥
1. Prep the Fries
Cut the potatoes into thin fries and, if you’ve got the patience, soak them in cold water for 30 minutes. This little spa treatment helps them crisp up beautifully. Drain and pat completely dry (moisture is the enemy of crunch).
Toss with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper until every fry is coated and ready for greatness.
2. Cook Them Crispy
Oven Method:
Preheat to 425°F (220°C). Spread the fries out on a lined baking sheet — no overlapping, they need space. Bake for 25–30 minutes, flipping halfway, until golden and crisp.
Air Fryer Method:
Cook at 375°F (190°C) for 15–18 minutes, shaking halfway through. You’re looking for deep golden edges and serious crunch.
3. Sauté the Toppings
While the fries are doing their thing, sauté the diced red onion and bell peppers in a little olive oil over medium heat. Let them soften and lightly caramelise — sweet, savoury, slightly jammy. That’s the vibe.
4. Cheese It Up
Once the fries are crispy, transfer them to an oven-safe dish. Pile on the cheddar and mozzarella like you mean it. Pop back into the oven for about 5 minutes until melted, bubbly, and dangerously inviting.
5. Go Full “Dirty”
Remove from the oven and scatter over the sautéed onions and peppers. Add jalapeños, chilli flakes, and dried oregano if you’re chasing that bold kick.
6. Make the Sauce
In a small bowl, stir together sour cream (or Greek yogurt), mayonnaise, lemon juice, garlic powder, and smoked paprika until smooth and creamy. Taste. Adjust. Feel powerful.
7. Finish & Serve
Drizzle the sauce generously over the fries. Sprinkle fresh parsley or cilantro on top for that final green flourish.
Serve immediately while the cheese is molten and the edges are still crisp.
Messy. Cheesy. Slightly chaotic. Absolutely worth it. 🍟✨
Nutrition (Per Serving)
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Calories: 400–500 kcal
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Protein: 10g
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Carbohydrates: 50g
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Fat: 20g
Helpful tips
The secret to truly elite fries? It’s all about the crisp-to-fluff ratio. 🍟✨
Russet potatoes are your MVP here. Their naturally starchy texture means you get that golden, crackly exterior while the inside stays soft and fluffy — the holy grail of fry perfection.
Sure, frozen fries will absolutely get the job done (no judgment on a busy day). But when you make them from scratch? You control the cut, the seasoning, the crisp level. They taste fresher, feel more intentional, and honestly… just hit differently.
It’s the difference between “good fries” and “where have these been all my life?”
Discover more from Table No. 7
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