Cheese Fries Recipe

Prepare potatoes

Wash and scrub the russet potatoes thoroughly. Leave skin on or peel according to preference. Cut potatoes into 1/4- to 3/8-inch thick sticks for classic fries. Rinse cut fries under cold running water until water runs clear to remove surface starch.

Soak

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) in the refrigerator. This firms the fries and removes more starch for crispiness. Drain and pat completely dry with clean kitchen towels or paper towels.

Optional light coating

If using cornstarch, put dried fries in a large bowl, sprinkle 1 tablespoon cornstarch, and toss gently to coat evenly. This helps create an extra-crispy exterior.

Heat oil

In a heavy-bottomed pot or deep fryer, pour enough oil to give 2–3 inches depth (about 3 cups). Heat oil to 325°F (160–165°C) for the first blanch fry. If you don't have a thermometer, heat until oil shimmers and a small piece of potato bubbles gently.

First fry (blanch)

Working in batches (do not overcrowd), fry the potatoes for 3–4 minutes until pale, limp, and just beginning to set but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let fries cool for 10 minutes.

Increase heat

Raise oil temperature to 375°F (190°C) for the second fry. If using a thermometer, wait until it stabilizes at temperature.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. Immediately season with 1 teaspoon salt and 1/2 teaspoon black pepper (adjust to taste). Keep fries warm in a low oven (200°F / 95°C) on a baking sheet if making multiple batches.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk constantly for 1 to 1½ minutes until the mixture is bubbly and just lightly golden (cook out the raw flour taste without browning).

Add milk

Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook for 2–3 minutes until the sauce thickens to a smooth, velvety consistency that coats the back of a spoon.

Finish sauce

Reduce heat to low. Remove saucepan from direct heat or lower flame. Stir in 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon hot sauce if using. Gradually add 1.5 cups grated sharp cheddar and 1/2 cup Monterey Jack (or mozzarella), stirring until cheese is fully melted and sauce is smooth. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally to prevent skin forming.

Assemble cheese fries

Divide the cooked fries among 4 plates or one large platter. Spoon the warm cheese sauce evenly over the fries, using as much or as little as desired.

Add toppings

Sprinkle crumbled bacon and sliced green onions over the sauced fries. Add pickled jalapeños for heat and dollops of sour cream if desired.

Serve immediately while fries are hot and sauce is warm. Leftover fries can be reheated in a 400°F (200°C) oven on a baking sheet for 6–8 minutes until crisp, and cheese sauce can be gently reheated over low heat with a splash of milk to loosen it.