If using fresh russets, rinse and peel (optional). Cut into 1/4- to 1/2-inch fries. Soak cut fries in cold water for 20–30 minutes to remove excess starch, then drain and pat completely dry with paper towels.

Cook fries: For deep-fry - heat oil in a heavy pot to 325°F (use thermometer). Fry potatoes in batches 3–4 minutes until pale and soft but not browned. Remove and drain on paper towels. Increase oil to 375°F and fry a second time 2–3 minutes until golden and crisp. For oven-bake - toss dried fries with 1–2 tbs oil, spread on a single layer baking sheet, bake at 425°F for 20–30 minutes, flipping halfway, until golden and crispy.

Season fries: Immediately after final cook, while fries are hot, sprinkle with salt, black pepper, smoked paprika, garlic powder, and onion powder. Toss gently to combine so seasoning adheres.

Cheeses & sauces

Make chipotle cheese sauce (quick)

In a small saucepan over medium heat, melt 1 tbs butter. Whisk in 1 tsp flour and cook 30 seconds. Gradually whisk in 1/2 cup milk, bring to gentle simmer until slightly thickened (1–2 minutes). Stir in 1 tsp finely chopped chipotle in adobo and 1/4 cup grated Monterey Jack (or extra cheddar). Stir until smooth. If using store-bought chipotle cheese sauce, warm gently to pourable consistency.

Keep sauce warm on lowest heat setting, stirring occasionally to prevent skin forming.

Shred 3/4 cup sharp cheddar and have ready to sprinkle over hot fries so it melts.

Toppings

Fry eggs

Heat 1 tsp oil in a nonstick skillet over medium. Crack eggs into pan and cook until whites are set but yolks still runny, about 2–3 minutes for sunny-side up. For over-easy, carefully flip after whites set and cook 20–30 seconds. Season eggs lightly with a pinch of salt and pepper.

Slice jalapeños & prepare pico

Slice jalapeño into thin rounds; remove seeds for less heat. If using store pico, taste and adjust. For quick homemade pico: combine 1/2 cup diced tomato, 2 tbsp finely diced white onion, 1 tbsp chopped cilantro, 1 tsp lime juice, pinch of salt and a small pinch of chopped jalapeño.

Assembly: Place seasoned fries on a large plate or shallow bowl. Scatter shredded cheddar evenly over fries so it starts to melt. Spoon warm chipotle cheese sauce over fries. Scatter sliced jalapeños and spoon pico de gallo on top. Gently place fried eggs on top of the pile. Finish with chopped cilantro and serve with a lime wedge.

Serve immediately while fries are hot and egg yolks are runny so diners can break yolks into the fries and sauce.