Ingredients
5 large russet potatoes, peeled and cut into thick strips
1 tbsp. olive oil
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tsp. onion powder
1/2 lb. ground beef
1/2 tsp. chili powder
1/2 tsp. onion powder
Kosher salt
3 tbsp. butter
1 jalapeño, seeds removed and minced
3 tbsp. all-purpose flour
1 c. whole milk
2 c. shredded cheddar cheese
Kosher salt
1 tbsp. sour cream
1/4 c. grape tomatoes, quartered
1 scallion, thinly sliced
Preparation
Step 1Make fries: Preheat oven to 400° and toss potato wedges in olive oil. Season with salt, garlic powder, paprika, cayenne, and onion powder and spread in an even layer on a large baking sheet. Roast 15 minutes, toss, and roast 15 minutes more, or until potatoes are tender in the center and crisped on the outside.Step 2Make beef: In a medium skillet over medium heat, combine beef with chili powder and onion powder and season with salt. Cook until no pink remains. Drain fat and set aside. Step 3Make cheese sauce: In a medium sauce pan over medium heat, melt butter. Add jalapeños and cook until fragrant, 2 minutes. Add flour and cook until slightly darkened, 2 minutes more. Add milk and bring to a simmer, then whisk in cheese and let thicken, 3 to 5 minutes more. Step 4Assemble: In a shallow bowl, top fries with cheese sauce, beef, and garnish with sour cream, tomatoes, and scallions.
