Pimento Cheese Fries

Pimento Cheese Fries

So easy with home-made or store bought pimento cheese - and such an outstanding treat of gooey melty deliciousness

I don’t usually go for stuff on my fries. Any stuff. Not even ketchup and certainly not (la-di-da me) anything ooey, gooey or soggy. No gravy, no marinara, no nuthin. I think a good fry, like a good steak, should stand alone in all it’s glory. Until today.

Pimento Cheese Fries

Pimento Cheese Fries

This? This combo of the Tequila Spiked Pimento Cheese I made earlier and French Fries? Insane! You’ve got to try it! I could inhale these! I would have licked the pan if it wasn’t hotter than Hades! And of course, you can use any Pimento Cheese you’d like with great results!

When I make fries, I follow this cold oil method, or maybe I’ll use the Cook’s Illustrated soak and double fry method. Today I used a frozen fry, the Ore Ida Extra Crispy Fast Food Fry. And no, they didn’t pay me. I was a little surprised that they weren’t as awful as I had imagined they’d be, though. See, I AM a French fry snob…:) Update: I have a new method for French Fries: Stupid Simple French Fries! For when you just want a fry and don’t want to resort to frozen!)

Pimento Cheese Fries

Pimento Cheese Fries

I still don’t like frozen fries much (read that as I’d rather gnaw off my own arm, lol) but the folks were scarfing them down like there was no tomorrow!! I’m just too picky! With all this cheese on top, well, it hardly mattered what was underneath, anyway! It could be cardboard for all I’d care!

If I were having a big party, I’d cook up a bunch of fries ahead of time till they are almost done, then lay them out on a tray to cool. When I was ready for a tray of them, I’d pop them under the broiler for a minute or two to finish and heat up, then add the cheese. No worries, no stress, no time hardly at all involved.

Pimento Cheese Fries

Pimento Cheese Fries

Pimento Cheese Fries

Preheat the oven to 425 or 450, depending on the instructions for your particular fries.

Spread the french fries on foil lined rimmed baking sheets in a single layer, allowing a little space between each fry. Bake according to instructions, turning once.

When fries are crispy, spoon the pimento cheese (as much or as little as you’d like) over the fries and broil 4 to 6 inches from the heat for 3 to 5 minutes, until the cheese is melted and browned in spots.

Serve right away.


You know I’ll be bringing this to our Throwback Thursday #25 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

I will also be bringing these over to Angie’s Link Party, Fiesta Friday # 105 This week, Lily of the Sweet Little Baker and Julianna of Foodie on Board are the co-hosts!


17 thoughts on “Pimento Cheese Fries

  1. Is the cold oil method where you flash fry then put the partially cooked fries in the fridge to cool then cook again until done? Just curious because thats what my husband does. Anyhoo, your frozen fries still look delicious. Thanks for sharing and happy FF!

    • The double fry is the method I first learned about from Cook’s Illustrated years ago, and that sounds like what your hubby does.

      With a cold fry, you cut your potatoes, rinse them, shake them off, then put them in a pan with room temperature oil. You slowly bring the temperature up and let them slowly simmer at a medium low until tender, which can take quite awhile, depending on the number of fries, a good 30 minutes or a bit longer. Then turn the heat up to medium high and in a minute or two they’ll turn golden brown and crispy.

      The bottom line is with either method, there’s time involved to produce a really great fry! In my opinion, totally worth it. Tell you husband to check out the cold fry method and see if he doesn’t like it just as much.

  2. ” Iā€™d rather know off my own arm” should be ‘gnaw off’

    I love fries but never make anything but oven fries at home. They’re my rare treat when eating out as a side instead of mashed or baked potatoes. That said, I’d warm up that cheese sauce and eat it with tortilla chips. Or on a plate of nacho grande over refried beans. šŸ™‚

  3. I’m usually a naked fry person myself. They are perfect with nothing but a little bit of salt. However….I do love cheese. This pimento cheese is sounding pretty darn good right now too! I’m pretty sure you could convince me to eat these. šŸ˜‰

    • Thanks! šŸ™‚ It’s funny but I didn’t really taste the fries until after I was done taking the pics – as a matter of fact, I was setting up for the photo and went back to grab the fries and the folks had already stolen them! I had to retrieve them – oh the heartbroken little faces…they got them back, tho, after the photo!

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