For the Fries:

2 large russet potatoes, about 1½ pounds

2 tablespoons vegetable oil

1 tablespoon cornstarch

½ teaspoon salt

¼ teaspoon ground black pepper

½ teaspoon paprika

¼ teaspoon garlic powder

For the Toppings:

1 cup shredded sharp cheddar cheese

4 slices turkey bacon, cooked until crisp and crumbled

2 green onions, thinly sliced

For the Creamy Garlic Sauce:

½ cup sour cream

1 tablespoon mayonnaise

½ teaspoon garlic powder

¼ teaspoon paprika

⅛ teaspoon salt

1 to 2 tablespoons milk, as needed

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Scrub the potatoes and cut them into evenly sized fries about ⅜ inch thick.
Place the cut potatoes in a large bowl and cover them with cold water.
Soak the potatoes for 30 minutes to remove excess surface starch.
Preheat the oven to 425°F. Place a large rimmed baking sheet in the oven while it heats.
Drain the potatoes and dry them thoroughly with a clean kitchen towel or paper towels.
Place the dry potatoes in a large bowl. Add the cornstarch and toss until lightly coated.
Add the vegetable oil, salt, black pepper, paprika, and garlic powder. Toss until evenly seasoned.
Carefully remove the hot baking sheet from the oven.
Arrange the fries in a single layer on the baking sheet, leaving space between them.
Bake for 20 minutes.
Turn the fries and continue baking for 12 to 15 minutes, or until golden and crisp.
While the fries bake, combine the sour cream, mayonnaise, garlic powder, paprika, and salt in a small bowl.
Add 1 to 2 tablespoons of milk and stir until the sauce is thin enough to drizzle.
Push the cooked fries close together in the center of the baking sheet.
Sprinkle the cheddar cheese and crumbled turkey bacon evenly over the fries.
Return the baking sheet to the oven for 3 to 5 minutes, or until the cheese has melted.
Drizzle the creamy garlic sauce over the loaded fries.
Sprinkle with sliced green onions and serve immediately.

Russet potatoes work best because their high starch content helps the fries become crisp.

Dry the potatoes thoroughly after soaking. Excess water can cause the fries to steam instead of roast.

Arrange the fries in a single layer and avoid overcrowding the baking sheet.

Use two baking sheets when necessary so the fries have enough room to brown.

Freshly grated cheddar melts more smoothly than pre-shredded cheese.

Cook the turkey bacon until crisp before crumbling it over the fries.

The creamy garlic sauce can be prepared up to 3 days ahead and stored in a covered container in the refrigerator.

Add sliced jalapeños, diced tomatoes, pickled onions, or cooked chicken for different toppings.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat the fries on a baking sheet at 400°F for 8 to 10 minutes.

Add fresh sauce and green onions after reheating for the best texture.