1-First, peel the 6 medium russet potatoes and cut them into thick fries about ¾ inch by 3 inches for even cooking.

2-Then, steam them over simmering salted water for 10-12 minutes until the edges soften but the fries stay firm this step is key to that perfect texture.

3-After they cool a bit, gently toss the fries with 2 tablespoons of extra virgin olive oil to coat them lightly.

4-Arrange the oiled fries in a single layer on a parchment-lined baking sheet to avoid sticking.

5-Bake at 450°F (232°C) for 15-20 minutes, flipping them halfway through to get even crispiness on all sides.

6-While the fries cook, make the cheese sauce by melting 2 tablespoons of butter in a pan, then whisk in 2 tablespoons of flour and ⅔ cup of milk until smooth, and stir in 2 cups of shredded cheddar cheese until it’s creamy and bubbly.

7-Once the fries are done, sprinkle them with 1 to 2 tablespoons of Cajun seasoning for that spicy kick.

8-Drizzle on the ¼ cup of creamy ranch dressing and the fresh cheese sauce, then serve with extras on the side for dipping.