Cheese Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/3–1/2-inch even sticks. Place cut fries in a large bowl of cold water and soak for 20–30 minutes to remove excess starch; this yields crisper fries.

Dry and (optional) coat

Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry. If using cornstarch for extra crispness, toss the dry fries with 1 tablespoon cornstarch until lightly dusted.

Heat oil

Pour oil into a deep skillet or pot to reach about 1–1.5 inches deep (about 1 cup for a small pan). Heat the oil over medium-high to reach 325°F (160°C) for the first blanch. If you don’t have a thermometer, heat until a small bread cube sizzles gently.

First fry (blanch)

Working in batches if necessary, add a portion of the fries to the oil (do not crowd). Fry for 3–4 minutes until the edges are set and pale golden but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 5 minutes.

Increase heat and finish frying

Increase oil temperature to 375°F (190°C). Return the blanched fries to the hot oil in batches and fry 2–3 minutes more, or until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season with 1 tsp salt and 1/4 tsp black pepper while hot.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is bubbly and lightly golden (cook out the raw flour taste) but not browned.

Add milk

Gradually whisk in 1 cup whole milk, starting with a splash to loosen the roux, then the rest. Continue whisking until smooth. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened.

Finish sauce

Lower heat to low. Stir in 2 tablespoons cream cheese (if using) until melted and smooth. Remove the pan from heat and add 1 cup shredded sharp cheddar a handful at a time, stirring until fully melted and the sauce is glossy. Stir in 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Dijon mustard and 1/4 teaspoon Worcestershire sauce. Add 1/8 teaspoon cayenne if you want a little heat. Taste and adjust seasoning.

Keep warm

Keep the cheese sauce warm over the lowest heat or in a thermos; whisk occasionally if resting to prevent skin formation. If it gets too thick, whisk in a tablespoon of warm milk to loosen.

Arrange the hot fries on a platter or individual plates. Spoon or drizzle the warm cheese sauce evenly over the fries. Sprinkle with optional toppings: 2 tablespoons crumbled bacon, 2 tablespoons sliced green onions, and 1 tablespoon pickled jalapeños. Serve immediately so fries remain crisp beneath the sauce.