Chili Cheese Fries with a Crunch Lane

By Sprig Originals ✓ · cooked up in Sprig

Oven- or air-fried potatoes get shatteringly crisp thanks to a cornstarch coating and a hot preheated pan, then a thick, quick beef chili goes down the center only — so every plate has melty, saucy bites and a stripe of fries that stay crunchy to the last one. Topped with sharp cheddar, scallions and pickled jalapeños.

Ingredients

• 2 1/2 lb russet potatoes (about 3 large)
• 1 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 1/4 tsp kosher salt
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

• 1 tbsp vegetable oil
• 1 small yellow onion, finely chopped
• 1 lb ground beef (80/20)
• 3 clove garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1 tbsp tomato paste
• 1 tbsp masa harina or fine cornmeal
• 1 cup beef broth
• 1 can (8 oz) tomato sauce
• 1 tsp apple cider vinegar
• 1 tsp kosher salt

• 6 oz sharp cheddar, freshly grated
• 3 scallions, thinly sliced
• 1/4 cup pickled jalapeño slices
• 1/4 cup sour cream, thinned with 1 tsp water

Instructions

1. Scrub the potatoes (peeling optional) and cut them into 1/3-inch-thick batons. Drop them into a large bowl of cold water as you work and soak 15 minutes to rinse off surface starch.
2. Set two racks in the oven and place two rimmed baking sheets on them. Preheat to 450°F with the pans inside — a screaming-hot pan is what gives you the crunch. (Air fryer option: preheat to 400°F.)
3. Drain the potatoes and dry them thoroughly on clean towels; any water left behind steams instead of crisps. Return them to the dry bowl, sprinkle with the cornstarch, and toss until evenly dusted. Add 3 tablespoons oil, 1 1/4 teaspoons salt, garlic powder and pepper and toss to coat.
4. Carefully pull out the hot pans, divide the fries between them in a single layer with space between each one, and roast 20 minutes. Flip with a thin metal spatula, swap the pan positions, and roast 15 to 20 minutes more until deep golden and audibly crisp. (Air fryer: cook in two batches, 18 to 22 minutes, shaking twice.)
5. While the fries roast, make the chili. Heat 1 tablespoon oil in a 12-inch skillet over medium-high. Add the onion and cook 4 minutes until softened at the edges. Add the ground beef, break it into small crumbles, and cook 6 to 7 minutes until browned and no pink remains.
6. Stir in the garlic, chili powder, cumin, smoked paprika, oregano and tomato paste and cook 1 minute until the spices smell toasted and the paste darkens. Sprinkle in the masa harina and stir for 30 seconds.
7. Pour in the beef broth and tomato sauce, add the vinegar and 1 teaspoon salt, and bring to a simmer. Cook 12 to 15 minutes, stirring occasionally, until the chili is thick enough to mound on a spoon and no liquid pools in the pan. Taste and adjust salt. Keep warm over low heat.
8. Pile the hot fries onto a large platter or sheet pan in a wide oval. Ladle the chili in a 3-inch-wide stripe straight down the center only, leaving a bare, crunchy margin of fries on both sides — that's the whole point.
9. Scatter the cheddar over the chili stripe while everything is piping hot; it will melt in about 2 minutes. For a fully molten top, slide the platter (if oven-safe) under the broiler for 60 to 90 seconds, watching closely.
10. Finish with scallions, pickled jalapeños and a drizzle of thinned sour cream over the center. Serve immediately, with forks for the middle and fingers for the edges.

Chef's tips

Nutrition (per serving, estimated)

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