Old Bay Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Cut them into 1/3–1/2 inch sticks for classic fries. To remove excess starch and get crisp fries, place cut potatoes in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours. Drain and rinse, then spread on clean kitchen towels and pat very dry.

Par-cook (blanch) the fries

In a heavy pot or Dutch oven, heat 1 to 1 1/2 inches of neutral oil to 325°F (use a thermometer). Working in batches, fry the dried potato sticks for 3–4 minutes until tender and pale golden but not browned. Remove with a slotted spoon to a wire rack or tray lined with paper towels. Let cool 5–10 minutes.

Finish frying

Increase oil temperature to 375–380°F. Fry the blanched potatoes in batches for 2–3 minutes until deep golden and crisp. Drain on a wire rack or paper towels. Immediately season with 1 tsp salt and 2 tbs Old Bay while still hot so seasoning sticks. Keep warm in a single layer on a baking sheet in a 200°F oven while you make the cheese sauce.

Make the roux

In a medium saucepan over medium heat, melt 3 tbs unsalted butter until foaming. Add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes to cook raw flour taste, making a pale blond roux but do not brown it.

Add dairy

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, adding a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens slightly (about 3–5 minutes). Reduce heat to low.

Finish the sauce

Lower heat to the lowest setting. Add 2 cups freshly grated sharp cheddar a handful at a time, whisking until smooth before adding more. Whisk in 2 oz softened cream cheese until fully incorporated. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp Old Bay, and 1 tsp freshly ground black pepper. Taste and adjust seasoning.

Adjust texture

If sauce is too thin, make a slurry with 1 tsp cornstarch and 1 tbsp cold water, whisk into the simmering sauce and cook 1 minute until thickened. If sauce is too thick, whisk in up to 2 tbs milk to reach desired pourable consistency. Keep sauce warm over the lowest heat, stirring occasionally, or hold in a warm (not hot) oven.

Arrange fries on a platter or individual servings. Pour or drizzle the warm Old Bay cheese sauce over the fries, or serve the sauce on the side in a warmed bowl for dipping.

Garnish with chopped fresh chives and a light sprinkle of extra Old Bay. Serve immediately while fries are crisp and sauce is warm.