Crinkle-cut Fries With Chile Crisp Queso Recipe

Prep and cut

Wash and scrub the potatoes; do not peel unless you prefer. Using a crinkle-cut knife or crinkle-cut mandoline attachment, slice potatoes into 1/4- to 3/8-inch thick fries. Keep sizes as uniform as possible for even cooking.

Rinse and dry

Place cut fries in a large bowl of cold water. Agitate and rinse to remove surface starch, then soak for 20–30 minutes. Drain and transfer to a clean towel; pat thoroughly dry to prevent oil splatter and ensure crisping.

Coat

In a large bowl, toss dried potato sticks with cornstarch until lightly dusted and separated. This helps create a crisp exterior. Season with 1 1/2 teaspoons kosher salt, black pepper, garlic powder, and smoked paprika; toss to distribute evenly.

Heat oil

In a deep heavy pot or fryer, pour vegetable oil and heat to 325°F (160°C) for the first fry. If you don’t have a thermometer, heat until oil shimmers and a small piece of bread sizzles slowly. Use enough oil to fully submerge fries (about 1–1.5 L).

First fry (blanch)

Working in batches (do not overcrowd), fry the fries for 3–4 minutes until tender but not browned. Remove with a slotted spoon to a wire rack set over a sheet tray; let rest for at least 10 minutes. Raise oil temperature to 375°F (190°C) for the final crisping stage.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes until golden brown and crinkled edges are crisp. Drain on a wire rack or paper towel-lined tray. Immediately season with the remaining 1/2 teaspoon kosher salt and a light sprinkle of smoked paprika if desired. Keep warm in a low oven (200°F/95°C) while finishing queso.

Sweat aromatics

In a medium saucepan over medium heat, melt the butter. Add the finely diced onion and cook, stirring occasionally, until translucent and soft, 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant; do not let brown.

Add chiles and thicken

Stir in the chopped pickled chiles (or chile crisp) and cook 1 minute to bloom the flavors. Sprinkle the flour over the mixture and cook, stirring, for 1 minute to remove the raw flour taste.

Make béchamel base

Gradually whisk in the milk until smooth. Increase heat to medium-high and bring to a gentle simmer, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 4–6 minutes.

Finish with cheeses

Reduce heat to low. Whisk in the cream cheese until smooth, then add the shredded white cheddar and Monterey Jack a handful at a time, stirring until fully melted and the sauce is silky. Avoid boiling once cheese is added to prevent separation.

Season and balance

Stir in the Worcestershire sauce, lime juice, ground cumin, and 1/2 teaspoon kosher salt. Taste and adjust: add more chile crisp for heat, a pinch of salt, or another tablespoon of lime juice for brightness. If sauce is too thick, thin with up to 2 tablespoons warm milk.

Finish

Remove from heat and fold in chopped cilantro if using. Keep warm over very low heat, or transfer to a small slow cooker or insulated container for serving; stir occasionally to maintain smooth texture.

Plate the hot crinkle-cut fries on a large platter or individual plates. Spoon the warm chile crisp queso into a serving bowl or drizzle directly over fries.

Finish with a light drizzle of extra chile crisp, scatter sliced scallions and flaky sea salt over the fries, and serve with lime wedges on the side to squeeze over as desired.

Serve immediately while fries are hot and queso is silky. Leftover queso can be reheated gently over low heat with a splash of milk, stirring until smooth.