Ingredients:

  • 2 lbs Russet potatoes, cut into 1/4-inch strips
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp fine sea salt
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup low-sodium vegetable broth
  • 1 tbsp cornstarch
  • 1/4 tsp cayenne pepper
  • 1/8 tsp turmeric
  • 1/4 cup Greek yogurt-based ranch
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Peel and cut potatoes into uniform 1/4-inch strips. Soak them in cold water for 30 minutes to remove excess starch, then pat them completely dry with paper towels.
  2. Toss the dried fries in a bowl with avocado oil, garlic powder, smoked paprika, cayenne pepper, and fine sea salt until evenly coated.
  3. Air Fryer Method: Arrange fries in the basket without overcrowding. Cook at 400°F (200°C) for 15-20 minutes, shaking halfway through. Oven Method: Spread on a preheated baking sheet and bake at 425°F (220°C) for 20-25 minutes, flipping once.
  4. In a small saucepan, whisk the vegetable broth and cornstarch over medium heat until it begins to simmer.
  5. Gradually stir in the shredded sharp cheddar, cayenne, and turmeric. Whisk constantly until the sauce is smooth and glossy, then remove from heat immediately.
  6. Pile the hot, crispy fries into a wide bowl. Drizzle the warm cheese sauce over the top, finish with a zig-zag of Greek yogurt ranch, and garnish with fresh parsley.