¼ teaspoon black pepper
For the Cheese Crust
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1 cup (100 g) finely grated Parmesan
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1 cup (100 g) finely grated cheddar (or mozzarella for extra stretch)
Tip: Finely grated cheese melts and crusts better than big shreds.
Optional Toppings
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1–2 tablespoons fresh parsley or chives, finely chopped
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Extra grated parmesan for serving
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Chili flakes or cayenne for heat
Dips (choose your favorite)
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Garlic mayo or aioli
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Ketchup
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Ranch dressing
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Spicy sriracha mayo
Step-by-Step Instructions
You can make these in the oven or air fryer. I’ll describe the oven first, then give notes for the air fryer.
1. Prep the Fries
If using frozen fries:
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Let them sit out for 5–10 minutes while you preheat the oven; no need to thaw completely.
If using fresh potatoes:
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Peel if you like (you can leave the skin on for rustic fries).
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Cut into sticks about 1 cm (⅓–½ inch) thick.
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Rinse in cold water and pat very dry with a clean towel.
Dry fries = crispier fries.
2. Season and Bake the Fries
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Preheat your oven to 220°C / 425°F.
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Line a large baking tray with parchment paper or lightly oil it.
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In a large bowl, toss the fries with:
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Vegetable oil
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Salt
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Garlic powder
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Paprika
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Black pepper
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Spread the fries in a single layer on the tray – don’t overcrowd.
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Bake for 20–30 minutes, turning once halfway through, until:
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They’re golden and crispy on the outside
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Tender inside
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If you like them extra crisp, you can bake a few minutes longer before adding the cheese.
3. Prepare the Cheese Mixture
While the fries bake:
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In a bowl, combine the Parmesan and cheddar.
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Mix well so the two cheeses are evenly distributed.
4. Add the Cheese Crust
When the fries are almost done:
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Remove the tray from the oven.
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Push the fries closer together so they’re touching and form a rough rectangle or pile (still mostly in a single layer).
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Sprinkle the cheese mixture evenly over the fries, coating them as much as possible.
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Return the tray to the oven for 5–8 minutes, or until:
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The cheese is melted, bubbling, and turning deep golden in places
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For an extra-crispy crust, switch to broil/grill for the last 1–2 minutes—but watch closely so the cheese doesn’t burn.
As the cheese cools, it will firm up and turn into a crunchy crust around the fries.
5. Finish and Serve
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Remove the tray from the oven and let the fries sit for 2–3 minutes so the cheese sets slightly.
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Sprinkle with fresh parsley or chives, extra parmesan, or chili flakes if using.
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Use a spatula to gently loosen the fries from the pan. Some will stick together with cheese—that’s part of the charm!
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Serve immediately with your favorite dips.
Air Fryer Method
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Toss fries with oil and seasonings as above.
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Cook in the air fryer at 200°C / 390°F for 12–18 minutes, shaking the basket halfway through, until crispy.
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Carefully transfer the hot fries to a heatproof dish that fits in your air fryer or use a piece of foil shaped into a tray.
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Sprinkle the cheese mixture over the fries.
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Return to the air fryer and cook 2–4 minutes more until the cheese is melted and browned.
Tips for Perfect Cheese Crusted Fries
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Use finely grated hard cheese – Parmesan and well-aged cheddar give the best crust and flavor.
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Don’t skimp on heat – high temperature is key for crisp fries and a browned cheese layer.
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Serve right away – cheese crusted fries are best eaten hot and fresh.
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Nonstick is your friend – parchment paper or a good nonstick tray will prevent the cheese from welding to the pan.
Variations
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Garlic-Parmesan Crusted Fries
Use mostly parmesan and add extra garlic powder + Italian herbs. -
Spicy Jalapeño Cheese Fries
Mix finely chopped jalapeños into the cheese before sprinkling. -
Bacon & Cheese Crusted Fries
Add crispy bacon bits to the cheese mixture; sprinkle over the fries and broil. -
Loaded Cheese Crusted Fries
After the cheese crust is done, add sour cream, green onions, and a drizzle of hot sauce.
