Cheese Fries Recipe

Prepare potatoes

Wash and peel the potatoes (peel optional). Cut into 1/4 - 3/8-inch sticks for classic fries. Rinse cut fries in a bowl of cold water, then change the water and rinse again until water runs mostly clear to remove excess starch.

Soak

Submerge the cut potatoes in cold water and refrigerate for 30 minutes to 1 hour (or at least 30 minutes) to firm them and remove more starch; this yields crisper fries.

Dry & toss with cornstarch

Drain the potatoes and spread on clean kitchen towels or paper towels. Pat completely dry. In a large bowl, toss the dried fries with 2 tbs cornstarch until evenly coated, then season with 1 tsp fine salt and 1 tsp black pepper; set aside.

Heat oil

In a heavy-bottomed pot or deep fryer, heat 3 cups vegetable oil to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and rises slowly.

First fry (blanch)

Working in batches (do not overcrowd), fry the fries for 3–4 minutes until soft and pale but not browned. Remove with a slotted spoon to a wire rack or paper towels and let rest for 10 minutes. This step cooks the potato through.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the rested fries in batches for 1.5–3 minutes, until golden and crisp. Remove to a wire rack or paper towels and immediately season lightly with additional fine salt to taste.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until mixture is bubbly and lightly golden (do not brown). This is the roux to thicken the sauce.

Add milk

Slowly whisk in 1 cup whole milk, adding a little at a time to avoid lumps. Continue whisking until smooth. Bring to a gentle simmer for 2–3 minutes until mixture thickens to a cream sauce consistency.

Finish cheese sauce

Reduce heat to low. Remove pan from direct heat for 30 seconds (to avoid scorching and grainy cheese). Whisk in 1 cup shredded sharp cheddar and 1/2 cup shredded Monterey Jack in two additions, stirring until melted and smooth. Stir in 1/2 tsp Dijon mustard, 3 drops hot sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning as needed. Keep sauce warm over the lowest heat, stirring occasionally.

Place the hot fries in an ovenproof serving dish or plate. Spoon the warm cheese sauce evenly over the fries so it coats them. Alternatively, for a baked-melt finish, arrange fries on an ovenproof tray, spoon cheese on, and broil for 1–2 minutes until sauce bubbles (watch closely).

Finish with optional toppings: sprinkle crumbled bacon, sliced scallions, dollops of sour cream, and pickled jalapeños as desired. Serve immediately so fries stay crisp and sauce remains warm.