I am not even going to bother with chit chat. Let’s just talk about these fries. They are insane. Beyond what I could have ever expected in a French fry. Heaven in a cast iron skillet. Amazing. These might even edge out my love for these babies.

Of all of the things in Joy the Baker’s new cookbook, it surprised me that this was the first thing that I chose to make. Let’s be honest, I am more of a sweet than a savory. If you read this blog regularly, you might have gotten a sense that I have a bit of a sweet tooth. You know what got me though? The cornstarch. It is an intriguing ingredient in a French fry, is it not? It helps crisp up the potatoes. The seasoning blend is smoky and spicy and the cheese and ranch help to cool the whole thing down. And the bacon? Well, why not? These were so good, that it was hard to take pictures because all I wanted to do was finish so that I could eat them.

2 Tablespoons cornstarch

2 teaspoons chili powder

1 teaspoon chipotle chili powder

1/2 teaspoon paprika

1/4 teaspoon cumin

pinch salt

1 pound bag fingerling potatoes (or 2 medium russet potatoes)

2 Tablespoons olive oil

1 teaspoon Worcestershire sauce

1 Tablespoon grill seasoning

3/4 cup shredded cheddar cheese

2 Tablespoons chopped chives

6 slices bacon, cooked and crumbled

homemade ranch dressing

Mix together cornstarch, chili powders, paprika, cumin, and a pinch of salt. You can add red pepper flakes and a pinch of cayenne if you want, but I didn’t want to make these too spicy in case the kids wanted to try them.

I did not have any regular potatoes, only fingerlings, so I gave them a half peel, and cut them into wedges. Add them to a large bowl, toss the potatoes with olive oil, Worcestershire sauce, and grill seasoning.

Sprinkle the cornstarch mixture over the potatoes.

Toss until the potatoes are completely coated. Line a baking sheet with parchment paper, and spray with cooking spray. Put the oven rack in the center of the oven, and preheat to 425 degrees. Arrange the potatoes on the baking sheet in a single layer. Bake for 30 to 40 minutes. Give them a toss a few times during the cooking time.

I transfered my potatoes to a cast iron skillet, but you can keep the fries on the baking sheet if you want.

Cover the fries with cheese.

And bacon.

Put back in the oven until the cheese is melted. Sprinkle with chopped chives.

Send it over the top with a generous dollop of homemade ranch dressing.