Shush Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4 to 1/2-inch thick fries for even cooking. Rinse cut fries under cold water until water runs clear to remove excess starch.

Soak

Place rinsed fries in a bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to further remove starch and improve crispness. Drain and pat completely dry with clean kitchen towels or paper towels.

Coat

Toss the dried fries with cornstarch, kosher salt, and 1/4 teaspoon black pepper until evenly coated. The cornstarch will help create a crisp exterior.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, heat until oil shimmers and a small piece of potato produces gentle bubbling.

First fry (blanch)

Fry the potatoes in batches (do not overcrowd) for about 4–5 minutes per batch until tender but not browned. Remove to a wire rack or paper towels to drain and cool for 5–10 minutes.

Increase heat

Raise oil temperature to 375°F (190°C) for the second fry. Allow oil to return to temperature between batches.

Second fry (crisp)

Fry potatoes in batches again for 2–3 minutes until golden brown and crisp. Drain on paper towels or a wire rack and immediately season with a pinch of kosher salt to taste.

Make cheesy sauce

In a small saucepan over low heat, melt the unsalted butter. Add the half-and-half (or whole milk) and warm gently—do not boil. Gradually add the grated Asiago while stirring constantly until melted and smooth. If mixture seems too thick, add an extra teaspoon of milk at a time. Season with 1/4 teaspoon freshly ground black pepper. Keep warm on the lowest heat or transfer to a warm bowl.

Assemble on fries

Arrange hot fries on a serving platter or individual plates. Spoon or drizzle the warm Asiago sauce over the fries, covering evenly. Sprinkle the extra grated Asiago over the top for texture and flavor.

Combine sauce ingredients

In a small bowl, whisk together mayonnaise, sour cream, Sriracha, soy sauce, apple cider vinegar, honey, garlic powder, smoked paprika, lemon juice, and black pepper until smooth. Taste and adjust seasoning—add more Sriracha for heat, honey for sweetness, or soy for saltiness. If the sauce is too thick, thin with up to 1 tablespoon of water to reach a drizzling consistency.

Finish

Transfer sauce to a squeeze bottle or small serving bowl. Drizzle or dot the Shush Sauce over the Asiago-topped fries in a decorative pattern.

Garnish

Finish the plated fries with thinly sliced green onions scattered over the top and a light sprinkle of chopped parsley if using. Add a final grind of black pepper and a touch more grated Asiago if desired.

Serve immediately

Serve the Shush Fries hot so the cheese stays melty and the fries remain crisp. Provide extra Shush Sauce on the side for dipping.