Gorgonzola Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/4–1/2-inch matchstick fries for classic shape. Place cut fries in a large bowl of cold water and soak at least 30 minutes, or up to 2 hours in the refrigerator, to remove excess starch.

Dry and toss

Drain the soaked fries and rinse under cold water. Spread on clean kitchen towels or paper towels and pat completely dry. Transfer to a large bowl, sprinkle the cornstarch over the fries and toss thoroughly to coat evenly. This helps achieve extra-crispy exteriors.

First fry (blanch)

Heat the vegetable oil in a heavy pot or deep fryer to 320°F (160°C). Working in batches, fry the fries for 4–5 minutes until just beginning to soften and very pale — do not brown. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let cool 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels or a wire rack. While hot, season with kosher salt and 1/2 teaspoon ground black pepper (divide as needed between batches).

Melt aromatics

In a small saucepan over medium-low heat, melt the unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Make sauce

Add the heavy cream to the saucepan and bring to a gentle simmer, stirring. Reduce heat to low and whisk in the cream cheese until smooth. Add the crumbled Gorgonzola and continue to stir until the cheese is melted and the sauce is glossy and homogenous. If the sauce seems too thick, add up to 1–2 tablespoons of water or extra cream to loosen.

Season

Remove the sauce from heat. Stir in the lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning — Gorgonzola can be salty, so add more salt only if needed.

Plate the fries in a shallow serving bowl or on a platter. Spoon the warm Gorgonzola sauce over the fries — either fully coated or drizzled to taste.

Sprinkle the chopped fresh parsley over the top, add shaved Parmesan if using, and finish with a light pinch of red pepper flakes for a touch of heat if desired.

Serve immediately so the fries remain crisp. Leftover sauce can be refrigerated up to 3 days; rewarm gently before using. Fries are best eaten fresh.