Cheese Fries Recipe

Prep potatoes

Wash and peel potatoes if desired (leaving skin on is fine). Cut into even 1/3–1/2-inch thick sticks. Rinse cut fries in cold water until water runs clear to remove excess starch.

Soak

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours. This firms the fries and removes more starch for crispiness. After soaking, drain and pat completely dry with clean kitchen towels or paper towels.

Optional cornstarch coating

If using cornstarch: toss dried fries with 1 tablespoon cornstarch and a pinch of salt and pepper until lightly dusted. This helps create extra-crispy exterior.

Heat oil

Pour oil into a large heavy-bottomed pot or deep fryer to a depth of about 3 inches (careful not to overfill). Heat oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, heat until a small piece of bread sizzles gently.

First fry (blanch)

Working in batches (do not overcrowd), fry the potatoes for 4–6 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let cool 10–15 minutes or refrigerate for 15–30 minutes to firm.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–4 minutes until golden brown and crispy. Remove to a paper towel–lined tray, immediately season with fine sea salt and a little black pepper.

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 bubbles and loses its raw flour smell (do not let it brown).

Add milk

Slowly whisk in 1 cup whole milk and 1/4 cup heavy cream (if using), whisking constantly to avoid lumps. Bring to a gentle simmer over medium-low heat; cook until the sauce thickens and coats the back of a spoon, about 3–4 minutes.

Finish sauce with cheese

Lower heat to low. Add the grated cheddar (1.5 cups) and Monterey Jack (1/2 cup) a small handful at a time, stirring until smooth before adding more. Stir in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Dijon mustard and 1/4 teaspoon Worcestershire sauce. For a touch of heat, add 1/8 teaspoon cayenne. Taste and adjust seasoning.

Keep warm

Keep the sauce over the lowest heat or in a warm double boiler, stirring occasionally. If the sauce becomes too thick, whisk in up to 2 tablespoons milk to reach desired consistency.

Plate fries

Place the hot, drained fries on a serving platter or individual plates. For best results use a rimmed sheet pan to catch any sauce run-off.

Sauce and top

Ladle the warm cheese sauce evenly over the fries. Sprinkle crumbled bacon, sliced scallions, and pickled jalapeños on top as desired. Add dollops of sour cream if using.

Serve

Serve immediately while fries are hot and sauce is warm. Provide napkins and a fork or small spatula for scooping. Leftover cheese sauce can be refrigerated up to 3 days and gently reheated with a splash of milk.