Cheese Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired (leaving skins on is fine). Cut each potato into 1/3"–1/2" thick sticks for classic fries. Place cut fries into a large bowl of cold water and let soak for 30 minutes to remove excess starch (or at least 15 minutes if short on time).

Dry and dust

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with cornstarch until evenly coated. Season with 1 tsp sea salt, 1/4 tsp black pepper, and the garlic powder; toss to combine.

Heat oil and fry (first cook)

Pour oil into a heavy pot or deep fryer and heat to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until just starting to soften and turn pale golden but not brown. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain.

Increase heat and finish fry

Increase the oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry for 2–3 minutes more, until crisp and golden brown. Drain on a wire rack or paper towels and immediately season with remaining 1/2 tsp sea salt and remaining black pepper to taste.

Make roux

In a medium saucepan over medium heat, melt the butter. Once foamy, add the flour and whisk continuously for 1–1.5 minutes to cook the raw flour taste, forming a blond roux.

Add milk

Slowly whisk in the milk in a steady stream to avoid lumps. Continue to cook, whisking frequently, until the sauce thickens and coats the back of a spoon, about 3–5 minutes.

Add cheese and season

Reduce heat to low. Remove the pan from direct heat and gradually stir in the grated cheddar and Monterey Jack until fully melted and smooth. Stir in Dijon mustard and hot sauce (if using). Taste and season with salt and pepper as needed. Keep warm on the lowest heat, stirring occasionally so the sauce stays smooth (avoid boiling).

Transfer freshly fried fries to a large serving platter or individual plates. Spoon the warm cheese sauce evenly over the fries, working quickly so the sauce coats while fries are hot.

Scatter optional toppings: sprinkle crumbled bacon, sliced jalapeños, and sliced green onions over the sauced fries. Serve immediately.