to make the pimento cheese:

1. Add the grated cheese, pimentos, 4 tablespoons of mayonnaise, cayenne, paprika, garlic powder, and a squeeze of lemon (if desired) to the bowl of a food processor and blend until relatively smooth (you should still see flecks of pimento). Add more mayonnaise if needed and add pepper to taste. Place into a bowl and keep refrigerated. The pimento cheese will last in the fridge for several days.

to make the cheese fries:

1. Preheat the oven to 450 F.
2. Wash and scrub the potatoes. Cut the potatoes into thick wedges, leaving the skin on. If you prefer thinner crispier fries you can cut them smaller, but keep in mind that they will cook a little faster. Place the cut potatoes in a large bowl and add the canola oil. Toss to coat well and sprinkle the potatoes with salt and pepper.
3. Spray a baking sheet with the nonstick baking spray. Place the potatoes in a single layer on the baking sheet and bake until fork tender and browned, between 30-45 minutes depending on how thickly you’ve cut them. It took about 40 minutes for me. Be sure to turn the potatoes in the oven with a spatula every 10-15 minutes.
4. Remove the potatoes from the oven when fully cooked. Sprinkle with salt if needed. Turn the oven up as high as it will go (550 F for me). Place dollops of pimento cheese over the potatoes. Cover generously (you may end up not needing all of the cheese). Place the potatoes back in the oven and cook for 3-5 minutes, until cheese has melted.
5. Sprinkle with chives if desired and enjoy!