Cheese Fries Recipe

Prepare potatoes

Cut potatoes into 1/4- to 3/8-inch thick sticks for restaurant-style fries. Rinse cut potatoes in cold water until water runs clear to remove excess starch.

Soak

Place rinsed potato sticks in a bowl of cold water and soak at least 30 minutes (up to 2 hours) in the refrigerator. This helps remove more starch and yields crispier fries.

Dry potatoes

Drain the potatoes and spread them in a single layer on clean towels or paper towels. Pat completely dry—wet potatoes cause oil to splatter and produce soggy fries.

Heat oil

In a heavy pot or deep fryer, heat vegetable oil to 325°F (163°C). If you don't have a thermometer, heat until a small piece of potato bubbles gently and rises slowly.

First fry (blanch)

Working in batches to avoid crowding, fry the potatoes for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let cool 5 minutes.

Increase oil temperature

Raise oil temperature to 375°F (190°C).

Second fry (crisp)

Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Remove to paper towels, immediately season with 1 tsp sea salt and 1/4 tsp black pepper while hot.

Make a quick cheese sauce

In a small saucepan over medium-low heat, melt 1 tbsp butter. Stir in 1 tsp flour and cook 30 seconds, whisking, to form a roux.

Gradually whisk in 2 tbsp milk until smooth. Cook 1–2 minutes until slightly thickened, stirring frequently.

Reduce heat to low. Add shredded cheese in handfuls, stirring until melted and smooth. If using mozzarella, work gently to avoid stringiness; for cheddar, the sauce will be creamier. Stir in 1/2 tsp Dijon mustard, 1/8 tsp cayenne (if using), and 1/4 tsp salt. Keep the sauce warm on the lowest setting; if it becomes too thick, thin with 1–2 tsp milk.

Transfer the hot fries to an oven-safe serving dish or platter. Spoon the warm cheese sauce evenly over the fries, or sprinkle the shredded cheese over fries and put under a broiler 30–60 seconds to melt (watch closely) for a melted shredded-cheese topping.

Scatter optional garnishes: chopped scallions, bacon bits, and pickled jalapeños as desired.

Serve immediately while fries are hot and cheese is melty.