Pub Fries Recipe

prep potatoes

Wash and peel the potatoes if desired (skin on is fine). Cut into 1/4- to 3/8-inch thick fries so they cook evenly. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch; this makes them crispier.

dry and season

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. Toss with kosher salt and black pepper just before frying.

fry (two-step method)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches (do not crowd) for about 3–4 minutes per batch until tender but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined sheet. Increase oil temperature to 375°F (190°C). Fry the par-cooked batches again for 2–3 minutes until golden and crisp. Drain on a rack or paper towels and immediately season lightly with extra kosher salt if desired.

While potatoes soak or during the first fry, cook bacon. Lay bacon slices in a cold skillet, then turn heat to medium. Cook, turning occasionally, until crisp (about 8–12 minutes depending on thickness). Transfer to paper towels to drain and cool; when cool, chop or crumble into bite-sized pieces. Reserve green onions, jalapeños, and chopped parsley/chives to use as garnish.

make roux

In a medium saucepan over medium heat, melt the unsalted butter. Sprinkle in the flour and whisk continuously for 1–2 minutes until the raw flour aroma cooks off and the mixture is lightly golden.

add milk

Slowly whisk in the milk, a little at a time, making sure there are no lumps. Continue whisking and bring the mixture to a gentle simmer until it thickens, about 3–4 minutes.

finish sauce

Reduce heat to low. Whisk in the cream cheese until smooth. Stir in the grated sharp cheddar until melted and fully incorporated. Season with salt, ground mustard (or Dijon), and hot sauce if using. Keep warm over very low heat, stirring occasionally so it stays pourable. If the sauce becomes too thick, whisk in up to 2 tablespoons of milk to loosen.

Preheat the oven broiler to low/medium (optional) — this step is only if you want a bubbly cheese top. Arrange the hot fries on a large oven-safe platter or serving dish in an even layer.

Sprinkle half of the shredded cheddar and mozzarella evenly over the hot fries. Immediately drizzle 3/4 of the warm cheese sauce over the fries (reserve some for guests who want extra). Scatter the chopped bacon evenly across the fries.

If using the broiler: place platter under the broiler for 1–2 minutes until the shredded cheeses melt and just begin to bubble. Watch closely to avoid burning. If not using a broiler, simply cover for 1–2 minutes to let residual heat melt the cheese.

Remove from oven. Drizzle remaining cheese sauce over any exposed spots, then finish with remaining shredded cheddar/mozzarella if desired. Top with sliced green onions, pickled jalapeños (if using), and chopped parsley or chives.

Serve immediately while hot and gooey. Provide extra napkins and a small bowl of ketchup, ranch, or more hot sauce at the table if desired.