Cheese Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/4- to 1/3-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and rinse to remove surface starch, then soak for at least 30 minutes (or up to 2 hours) in the refrigerator.

Dry fries

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to splatter and make fries soggy.

Heat oil and first fry (blanch)

Pour the vegetable oil into a heavy-bottomed pot or deep fryer and heat to 325°F (163°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Fry the potatoes in batches (do not overcrowd) for 3–4 minutes per batch until they are soft but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool for 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Remove and drain on a rack or paper towels. While hot, season with kosher salt and black pepper.

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk constantly for 1–1½ minutes until the mixture turns slightly golden and smells nutty (this cooks the flour).

Add milk and thicken

Gradually whisk in the whole milk in a thin stream to prevent lumps. Continue whisking and bring the mixture to a gentle simmer. Cook for 2–3 minutes until the sauce thickens enough to coat the back of a spoon.

Finish sauce

Lower the heat to low. Stir in the cream cheese (if using) until smooth. Remove the pan from heat and add the shredded cheddar a handful at a time, stirring until fully melted and silky. Stir in the Dijon mustard, Worcestershire sauce, salt, black pepper, and cayenne (if using). Taste and adjust seasoning.

Keep warm

Keep the cheese sauce warm over very low heat or in a small heatproof bowl set over a pan of barely simmering water. Stir occasionally to maintain smoothness before serving.

Place the hot fries on a serving platter or individual plates. Spoon the warm cheese sauce evenly over the fries (or serve sauce on the side for dipping).

Sprinkle the fries with crumbled bacon, sliced green onions, and chopped parsley if desired. Serve immediately so fries stay crisp under the sauce.