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Ingredients
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Fries
Blue cheese topping
Garnish (optional)
Method
Fries
Prep potatoes
Wash and peel the russet potatoes (peeling optional). Cut into even 1/4- to 1/3-inch thick sticks. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.
Par-cook (optional for extra crisp)
If using oven method: preheat oven to 425°F (220°C). Toss dried fries with 1 tablespoon oil and spread on a baking sheet; roast 15-20 minutes turning once until beginning to brown but not fully crisp. If frying only, skip this step and proceed to frying.
Heat oil
Pour vegetable oil into a deep skillet or heavy pot to a depth of about 1 to 1 1/2 inches. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small piece of potato; it should sizzle steadily but not burn.
Fry fries
Working in batches to avoid crowding, carefully add a handful of dried potato sticks to the hot oil. Fry 3–5 minutes until pale gold and tender. Remove with a slotted spoon to a wire rack or paper towel-lined tray. Let oil come back up to 375°F (190°C) and return fries in batches for a second fry 1–2 minutes until golden brown and crisp. Drain on a rack or paper towels immediately and season with 1 teaspoon salt (divided) and 1/2 teaspoon black pepper while still hot.
Blue cheese topping
Make blue cheese sauce
In a medium bowl combine 0.75 cups crumbled blue cheese, 2 tablespoons mayonnaise, 2 tablespoons sour cream, 1/2 teaspoon lemon juice, 1/4 teaspoon garlic powder, 1 tablespoon chopped chives, 1/4 teaspoon cracked black pepper, and 1/8 teaspoon salt. Stir until mostly smooth but leave some small blue cheese pieces for texture. Taste and adjust seasoning — add a bit more lemon or salt if needed.
Warm the sauce (optional)
If you prefer a slightly warmed topping, place the sauce in a small saucepan over very low heat for 1–2 minutes, stirring constantly, just until it loosens. Do not boil. Otherwise use cold or room-temperature.
Assemble & serve
Divide the hot fries onto a serving plate or platter. Spoon the blue cheese sauce over the fries in an even layer, or drizzle as desired so each fry gets some topping.
Scatter 1/4 cup extra blue cheese crumbles and 1 tablespoon thinly sliced green onions over the topped fries. Finish with a few drops or a teaspoon of hot sauce if you like a spicy note.
Serve immediately so fries remain crisp. Provide extra napkins — this is a rich, savory full serving.