Ingredients
Scale
- 4 large russet potatoes (or Maris Piper for a more traditional British touch), peeled and cut into thick fries
- 3 tablespoons olive oil (or vegetable oil for frying)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 cup shredded mature cheddar cheese (or a mix of cheddar and mozzarella for extra meltiness)
- 6 rashers of streaky bacon, cooked until crispy and chopped
- 1/2 cup sour cream (substitute with Greek yogurt for a tangier twist)
- 2 spring onions, finely sliced
- 1 small handful fresh parsley, chopped
- Optional: 1 fresh red chilli, finely chopped for a spicy kick
- Optional: 1/2 cup sweetcorn kernels, for a pop of sweetness
Instructions
- Begin by preheating your oven to 425°F (220°C). While it warms up, peel and cut your potatoes into chunky fries — they should be thick enough to stay fluffy inside after cooking.
- Rinse the cut fries under cold water to wash away excess starch; this step is a little trick I picked up from my mum to help achieve that perfect crispiness.
- Pat the fries dry thoroughly with a clean tea towel or kitchen paper. Moisture is the enemy of crisp fries!
- In a large bowl, toss the fries with olive oil, smoked paprika, garlic powder, and a generous pinch of salt and pepper. The paprika adds a lovely smoky depth that reminds me of the fireside evenings in Devon.
- Spread the fries evenly on a large baking tray lined with parchment paper, making sure they’re not overcrowded. Bake for 30-35 minutes, turning halfway through, until golden and crisp.
- While the fries bake, fry the bacon in a pan over medium heat until crispy, then drain on kitchen paper and chop into bite-sized pieces.
- Once the fries are cooked, sprinkle the shredded cheese evenly over the hot fries and pop the tray back in the oven for 5 minutes, or until the cheese is melted and bubbling.
- Remove from the oven and scatter the crispy bacon, spring onions, parsley, and optional chilli or sweetcorn over the cheesy fries.
- Finish with dollops of sour cream (or Greek yogurt) on top to add a cool, creamy contrast to the smoky, salty toppings.
- Serve immediately, ideally with a side of good company and a cuppa — because nothing quite completes a meal like a hot brew and a cosy chat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
