Nacho Fries at Home

A few weeks ago I worked on an article for Thrillist about the dependable french fries in Nashville. I quickly learned that by “dependable” my editor was truly looking for the most extravagant fries in Nashville. Challenge accepted.

This ended up being a more difficult challenge than I originally expected, honestly. I found lots of great sweet potato fries and regular fries but had a harder time finding loaded fries.

I had it in my mind that SOMEWHERE in Nashville MUST have nacho fries. I looked through so many menus and did so much searching but alas. No Nashville Nacho Fries. So, since I wasn’t able to include them on my list, I decided I would simply make some for myself to share with you. Also, nachos are quite possibly my regular meal EVER.

In case you want to know what I came up with as the go-to fries in Nashville, you can read that list HERE.

I thought long and hard about these Nacho Fries. Like, probably longer than anyone should spend thinking about fries. I debated whether or not to make cheese sauce or only to load the fries with shredded cheese and call it a day. I ended going the shredded cheese route. I also made a truly good sriracha sour cream that I now want to eat on everything.

Full discloser: these are frozen fries. I originally intended them to be waffle fries but that simply didn’t happen. My theory is that part of the beauty of nachos is how unfussy they are. Throw a bunch of things on top of chips (or fries in our case), top it with lots of cheese, and throw it in the oven. Unfussy.

I’ve discussed this before but there’s a proper method for loading up nachos.

I first baked the fries until they were only done but not entirely crispy yet. I stack 1/3 of them on the baking sheet and top them with cheese and some of the other toppings.

This is repeated with the second third of the fries and toppings and then the last of the fries. We want quite even cheesy-ness here.

The remainder of the toppings are loaded on top if the fries before being put back in the oven.

The fries are then put back in the oven for a few speedy minutes until the cheese is completely melty.

I topped the nacho fries with sriracha sour cream, avocado, and a bit of green onion.

SO, the verdict on using fries in place of tortilla chips??? COMPLETELY a good idea!! I will most certainly be doing this on a regular basis when normal nachos simply aren’t filled with enough carbs for me.

Happy Nacho making!!!