Cheese Fries Recipe

prepare potatoes

Wash and scrub potatoes. Peel if desired. Cut potatoes into 1/4- to 3/8-inch sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch; if short on time, soak 20 minutes.

dry and toss

Drain the potatoes and spread on a clean kitchen towel or paper towels. Pat completely dry. In a large bowl, toss the fries with cornstarch (if using), salt and black pepper until evenly coated.

heat oil

Pour oil into a heavy pot or deep fryer to a depth of about 2 inches (use enough to cover fries) and heat to 325°F (163°C) for the first blanching fry. If you do not have a thermometer, heat until small bubbles form around a wooden spoon handle.

first fry (blanch)

Working in batches to avoid crowding, fry the potatoes for 3–4 minutes until they are softened but not browned. Remove with a slotted spoon or spider to a wire rack or paper towel-lined tray to drain. Let cool 5 minutes.

increase heat

Raise the oil temperature to 375°F (190°C) for the final crisping fry.

second fry (crisp)

Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season lightly with additional salt to taste.

make roux

In a medium saucepan over medium heat, melt the butter until foaming but not browned. Add the flour and whisk constantly for 1 to 1 1/2 minutes to cook the raw flour taste, forming a pale roux.

add milk

Slowly pour in the milk while whisking to avoid lumps. Continue to cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 3–5 minutes.

finish sauce

Reduce heat to low. Remove pan from direct heat and stir in the shredded cheeses in small handfuls, stirring until melted and smooth. Add Dijon mustard, Worcestershire sauce, cayenne or hot sauce, salt, and black pepper. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally; if the sauce becomes too thick, whisk in up to 2 tablespoons milk to reach desired consistency.

Arrange the hot fries on a serving platter or individual plates. Spoon the warm cheese sauce evenly over the fries, making sure to cover but not drown them. Sprinkle optional toppings such as crumbled bacon, sliced jalapeños, and green onions. Serve immediately with sour cream on the side if desired.