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Chorizo Cheesy Fries Recipe

Name: Newton's Paradise Cafes Chorizo Cheesy Fries Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1 kg Russet potatoes (peeled and cut into 1/3-1/2 inch fries); 1.2 l Vegetable oil (for frying); 1 tbs Kosher salt; 0.5 tsp Black pepper; 250 g Spanish (fresh or semi-cured) chorizo, casings removed and crumbled; 1 tbs Olive oil; 0.5 tsp Smoked paprika (optional, for extra smokiness); 2 tbs Unsalted butter; 2 tbs All-purpose flour; 300 ml Whole milk; 150 g Sharp cheddar cheese, grated; 50 g Cream cheese (softened); 0.5 tsp Dijon mustard; 0.5 tsp Worcestershire sauce; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.25 tsp Cayenne pepper (optional, for heat); 100 g Shredded cheddar cheese (extra for topping); 2 tbs Chopped fresh parsley or chives; 2 tbs Pickled jalapeños (optional)

Inspired by Newton's Paradise Cafe

Time1h

Serves4

A double order of crispy French fries topped with our homemade cheese sauce, slightly spicy Spanish sausage, and shredded cheddar cheese.

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Ingredients

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Fries

2.2 lb (1 kg) Russet potatoes (peeled and cut into 1/3-1/2 inch fries)

5.07 cup (1.2 l) Vegetable oil (for frying)

1 tbs Kosher salt

1/2 tsp black pepper

Chorizo

8.82 oz (250 g) Spanish (fresh or semi-cured) chorizo, casings removed and crumbled

1 tbs olive oil

1/2 tsp Smoked paprika (optional, for extra smokiness)

Cheese Sauce

2 tbs Unsalted butter

2 tbs 00 bread flour

1 1/4 cup (300 ml) Whole milk

5.29 oz (150 g) Sharp cheddar cheese, grated

1 3/4 oz (50 g) Cream cheese (softened)

1/2 tsp Dijon mustard

1/2 tsp Original Worcestershire Sauce

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp Cayenne pepper (optional, for heat)

Assembly & Garnish

3 1/2 oz (100 g) Shredded cheddar cheese (extra for topping)

2 tbs Chopped fresh parsley or chives

2 tbs Pickled jalapeños (optional)

Method

Fries

Prep potatoes

Rinse cut potato sticks under cold water until water runs clear to remove excess starch. Pat completely dry with clean kitchen towels or paper towels—this prevents oil splatter and helps crisping.

First fry (blanch)

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry potatoes in small batches for 4–5 minutes until softened and pale (not browned). Remove with a slotted spoon and drain on paper towels. Let cool 10–15 minutes.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels, immediately season with 1 tbs kosher salt and 1/2 tsp black pepper while hot.

Chorizo

While fries cool between steps, heat 1 tbs olive oil in a skillet over medium-high heat. Add the crumbled chorizo and cook, stirring occasionally, until browned and cooked through about 6–8 minutes. If chorizo releases a lot of fat, spoon off excess leaving about 1–2 tbs in the pan. Stir in 1/2 tsp smoked paprika (if using) and cook 30 seconds more. Remove from heat and set aside.

Cheese Sauce

In a medium saucepan set over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook 1–2 minutes, whisking constantly, to form a blond roux—do not brown.

Gradually whisk in 300 ml whole milk, a little at a time at first to avoid lumps, then whisk until smooth. Bring the mixture to a gentle simmer, whisking, until thickened (about 4–5 minutes).

Lower heat to low. Stir in 150 g grated sharp cheddar and 50 g cream cheese a handful at a time until fully melted and smooth. Add 1/2 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne (if using). Taste and adjust seasoning. Keep sauce warm over very low heat, stirring occasionally—do not let it boil.

Assembly & Serve

Divide the hot fries between two plates or one large platter (serves 4 as appetizer or 2–3 as large appetizer).

Spoon or drizzle warm cheese sauce evenly over the fries, using as much as desired. Immediately scatter the cooked chorizo over the sauced fries.

Sprinkle 100 g shredded cheddar over the top so it melts slightly from the heat. Add pickled jalapeños if using and finish with chopped parsley or chives.

Serve immediately while fries are hot and crispy, with extra napkins. Provide additional salt, pepper, and hot sauce on the side if desired.