Chile Cheddar Fries Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut into 1/3–1/2-inch thick sticks. Rinse cut fries under cold water until water runs clear to remove starch.

Soak fries in cold water for at least 30 minutes (or up to 2 hours) to remove remaining starch. This yields crispier fries.

Drain and pat fries very dry with kitchen towels. Toss the dried fries with cornstarch, kosher salt and black pepper to coat evenly.

Heat canola oil in a deep pot or heavy-duty Dutch oven to 325°F (160°C). Fry potatoes in batches for 4–5 minutes until soft but not browned. Remove to a wire rack or paper towel-lined sheet to drain.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches again for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with a little extra salt to taste.

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the diced onion and sauté 4–5 minutes until translucent.

Add the minced garlic and cook 30 seconds until fragrant.

Add the ground beef and break it up with a spatula. Cook 6–8 minutes until browned and no longer pink.

Stir in the tomato paste and cook 1–2 minutes to deepen flavor.

Add diced tomatoes (with juices), beef broth, chili powder, cumin, smoked paprika, brown sugar, hot sauce (if using), salt and pepper. Bring to a simmer, reduce heat to medium-low, and cook 12–15 minutes until slightly thickened. Taste and adjust seasoning.

If you prefer a thicker chili, mash some tomatoes or simmer a few minutes longer. Keep warm until assembly.

In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook 1 minute to make a blond roux.

Slowly whisk in the milk, avoiding lumps. Cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 3–4 minutes.

Reduce heat to low. Stir in the shredded cheddar a handful at a time until fully melted and smooth. Add dry mustard, cayenne, salt and black pepper. Keep warm, stirring occasionally. If sauce is too thick, thin with 1–2 tablespoons milk.

Divide the hot fries onto 4 serving plates or one large platter.

Spoon generous portions of the chile (meat) topping evenly over the fries.

Ladle the warm cheddar sauce over the chile-topped fries so cheese covers most of the fries and meat.

Scatter pickled jalapeños, chopped cilantro and sliced scallions over the top. Serve with lime wedges on the side for squeezing over the fries.

Serve immediately while fries are hot and sauce is warm.