Fully Loaded Dirty Fries

Elle Cresswell

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.

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Prep Time 30

Cook Time 30

Air Fryer 18

Servings: 2 people

Course: Appetizer

Calories: 400

Ingredients Method Notes

Ingredients

For the Fries

4 large russet potatoes
2 tbsp olive oil
1 tsp onion powder
½ tsp smoked paprika
½ tsp salt
½ tsp black pepper

For the Toppings

1 ½ cups shredded cheddar
½ cup mozzarella
1 small red onion diced
1 small green bell pepper diced
1 small red bell pepper diced
1 jalapeño thinly sliced
½ tsp chilli flakes
½ tsp dried oregano
¼ cup fresh parsley or cilantro chopped

For the Sauce

½ cup sour cream or Greek yogurt
2 tbsp mayonnaise
1 tsp lemon juice
½ tsp garlic powder
½ tsp smoked paprika

Method

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.
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.
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.
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.
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.
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.
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.

Notes

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?”