Hot Rocks Fries Recipe

Wash and peel potatoes if desired. Cut potatoes into 3/8"–1/2" thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak 20–30 minutes (or refrigerate up to 2 hours) to remove excess starch.

After soaking, drain and rinse the fries under cold water until water runs clear. Spread fries on a clean kitchen towel or paper towels and pat completely dry.

Toss the dried fries with 1 tablespoon cornstarch, 1/2 tsp black pepper and 1 tsp sea salt in a large bowl until evenly coated. The cornstarch gives a crisper exterior.

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Use enough oil to cover fries (about 2–3" depth). Fry the fries in batches for 3–4 minutes until pale and slightly limp but not browned (this is the blanching stage). Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). When hot, fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Do not overcrowd the fryer.

Transfer hot fries to a bowl or tray lined with paper towels. Immediately sprinkle evenly with 1.5 tablespoons Old Bay and additional 1/2 tablespoon Old Bay for finishing if you prefer stronger flavor; toss gently to coat while fries are hot so seasoning adheres. Taste and adjust salt/Old Bay as needed.

In a medium saucepan set over medium heat, melt 2 tablespoons butter until foamy but not browned.

Add 2 tablespoons flour and whisk continuously for 1–1.5 minutes to form a blonde roux, cooking out the raw flour taste but not letting it brown.

Slowly whisk in 1 cup whole milk, a little at a time, smoothing out lumps. Continue whisking and bring the mixture to a gentle simmer; it should thicken within 3–4 minutes.

Lower the heat to low. Whisk in 2 tablespoons softened cream cheese until fully combined and the sauce is smooth.

Remove the pan from direct heat and stir in 1.5 cups shredded cheddar cheese in small handfuls, stirring after each addition so the cheese melts evenly and the sauce remains smooth. If the sauce is too thick, stir in up to 2 tablespoons more milk to reach desired pourable consistency.

Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp smoked paprika, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm over the lowest heat or in a small insulated container; stir occasionally to prevent skin from forming.

Assemble

Place a generous portion of fries on a plate or shared platter. Drizzle cheese sauce over fries or serve the cheese sauce in a warmed bowl on the side for dipping.

Sprinkle chopped chives or parsley over the fries and a light extra dusting (about 1/2 tablespoon) of Old Bay for appearance and extra flavor. Serve immediately while fries are hot and the cheese sauce is warm.

Leftover cheese sauce can be refrigerated in an airtight container for up to 3 days. Reheat gently over low heat, stirring and adding a splash of milk if needed to loosen.