Fries Quatro Queso Dos Fritos

Since this recipe is inspired by the show Psych, it will be complicate and wordy, but these are seriously the tastiest, more flavor seizure inspiring Fries Quatro Queso Dos Fritos out there. You know that’s right.
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  • 4-6 potatoes, 4 if large or 6 smaller
  • 2 cloves garlic (or 1 teaspoon garlic powder)
  • Salt and pepper to taste
  • 1 egg
  • ¼ cup flour, or enough to make the potatoes very thick (this will depend on the size of your potatoes)
  • 1 cup four cheese blend
  • Canola, vegetable, or peanut oil for frying
  • Batter:
  • 4 eggs
  • ¼ cup milk
  • 2 cups flour
  • 2 cups breadcrumbs
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon garlic powder
  • Ancho chili sour cream:
  • 1 cup sour cream
  • 1 teaspoon ancho chili powder (or more to taste)
  • ¼ cup chopped cilantro, plus a few branches for garnish
  • Salt and pepper to taste
  • ¼ cup chopped bacon pieces


Fill a large pot with 3-4 inches of water, sprinkle in a teaspoon of salt and then bring the water to a boil. In the meantime, peel your potatoes and chop them into small chunks, like you are making mashed potatoes. Add your potatoes and 2 cloves garlic (unless you chose garlic powder) to the pot and boil them for around 8-10 minutes, or until they are very tender. Drain them, put them in a large bowl, season with salt and pepper (and garlic powder if you chose not to do garlic cloves) and mix them with a hand mixer until they are well blended. Taste them to make sure they are well seasoned so the fries will have tons of flavor for a flavor seizure. Mix in your eggs, then mix in your flour. Add flour until the potatoes are thick and could hold a shape.

Find a small ice cream scoop (smaller than you think you need) with a lever. Fill your scoop about ¾ with your potato mixture, then make a hole in the middle with your thumb, then fill your hole with your cheese blend. Top off your potato scoop with a pinch of potatoes and seal off the edges. This is easier and less time consuming than it sounds. Use the lever to release the ball onto a plate. Continue to do this until you have used up all your potatoes.

Fill a deep pan with about ½ an inch of oil and heat it over medium high until hot. One at a time, lower your balls (carefully) into the hot oil. (Ouch!) Let them cook for about a minute, or until they begin to lightly brown, then flip them in the oil with tongs. Once both sides are very lightly browned, remove them to a plate with paper towels.

Next comes the delicious, delicious batter. Crack your eggs into a bowl, add milk, and whisk. In another bowl, add your flour, then in another bowl add your breadcrumbs with salt, pepper, and garlic powder mixed up. One at a time, roll your fries in the flour, then the eggs, then the breadcrumbs, then the egg again, then the breadcrumbs again and set them back on the plate. Once they are all battered, put them back in your hot oil and fry them until they begin to brown, then flip them, the same way you did them earlier. Remove them to a paper towel covered plate.

For the ancho chili sour cream, mix together your sour cream, chili powder, cilantro, and salt and pepper to taste. Mix in half your bacon, reserving the other half for garnish.

To achieve that Psych look, find a white plate and spoon sour cream onto a plate and spread it into a circle. Pile your fries into a pyramid. Sprinkle bacon over the sour cream that is showing, then place a chunk of cilantro on top for garnish. Have a flavor seizure. You know that’s right.