Ny Cheese Fries Recipe

Prep Potatoes

Wash and, if desired, peel the russets. Cut each potato into 1/4- to 1/3-inch thick sticks. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place cut fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove more starch and help them crisp.

Dry

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

Fry — First Cook (blanch)

Heat vegetable oil in a deep pot or heavy-bottomed fryer to 325°F (about 160°C). Working in batches, fry the potatoes for 3–4 minutes until softened and pale gold but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest 10 minutes.

Fry — Second Cook (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden-brown and crisp. Drain on a wire rack or paper towels and immediately season with kosher salt and black pepper.

Make Roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 1 tablespoon flour and whisk continuously for 1–2 minutes until the raw flour scent is gone and the roux is a pale blond.

Add Milk

Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Cook, whisking, until slightly thickened, about 2–3 minutes.

Melt Cheese

Reduce heat to low. Add the shredded/chopped white American cheese in handfuls, whisking until fully melted and smooth. If the sauce is too thick, whisk in up to 2 tablespoons more milk to reach a pourable consistency.

Season

Stir in 1/4 teaspoon dry mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep the sauce warm over very low heat, stirring occasionally to prevent skin forming.

Sweat Aromatics

In a separate saucepan over medium heat, melt 2 tablespoons butter. Add the finely minced onion and cook, stirring, until translucent and beginning to brown at the edges, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Make Brown Roux

Stir in 2 tablespoons flour to the onion mixture and cook, whisking, for 2–3 minutes until the flour is nutty and light brown. This develops the gravy’s color and flavor.

Add Stock and Seasonings

Gradually whisk in 2 cups beef stock, scraping up any browned bits. Bring to a simmer and cook 4–6 minutes until slightly thickened. Stir in 1 teaspoon Worcestershire sauce, 1/2 teaspoon soy sauce, 1/2 teaspoon black pepper, and 1/2 teaspoon kosher salt. Taste and adjust seasoning and thickness; simmer a few minutes more if needed.

Finish

For an extra-smooth gravy, strain through a fine-mesh sieve into a clean saucepan and keep warm on low until service.

Divide the hot fries among 4 plates or one large sharing platter. Spoon the warm white American cheese sauce evenly over the fries, allowing it to coat but still leave some fries visible.

Ladle warm housemade brown gravy over the cheese-topped fries in ribbons or puddles to your liking. Serve immediately while hot and saucy.

Garnish with chopped fresh parsley and pickled jalapeños if using. Serve with extra napkins and a small fork or spoon.