Ingredients:

  • 2 lbs russet potatoes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • Oil for frying
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 2 cups shredded sharp cheddar cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • ½ cup diced tomatoes
  • ½ cup sliced jalapeños
  • ¼ cup chopped green onions
  • ½ cup sour cream or Greek yogurt
  • Fresh cilantro for garnish

Instructions:

  1. Peel and cut russet potatoes into ¼-inch thick slices. Soak in cold water for at least 30 minutes.
  2. Heat oil in a deep frying pan over medium heat. Drain and pat potatoes dry with a clean towel. Fry potatoes in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels. Season with salt, pepper, and smoked paprika.
  3. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until golden. Gradually whisk in milk, stirring until thickened, about 3-5 minutes. Stir in cheese, garlic powder, onion powder, salt, and pepper until smooth.
  4. Pile fried potatoes on a large platter. Drizzle cheesy sauce over the potatoes. Top with diced tomatoes, jalapeños, and green onions.
  5. Serve immediately with sour cream or Greek yogurt and garnish with fresh cilantro if desired.