Cheese Fries Recipe

Prep the potatoes

Wash and peel (optional) the potatoes. Cut into 1/4- to 1/3-inch sticks for classic fries. Rinse cut potatoes under cold water until water runs clear to remove excess starch, then drain.

Optional soak

For extra-crisp fries, place the cut potatoes in a bowl of cold water and refrigerate for at least 30 minutes or up to 2 hours. Drain and pat completely dry with clean kitchen towels or paper towels before proceeding.

Coat (optional)

If using cornstarch: put the dried fries in a large bowl, sprinkle 1 tablespoon cornstarch over them, and toss gently to coat evenly. This creates a thin dry crust for crisping.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of potato bubbles gently when added.

First fry (blanch)

Working in batches, fry the potatoes 3–4 minutes until they are pale, soft, and barely beginning to color. Remove with a slotted spoon to a wire rack or paper towels to drain. Let them rest 5–10 minutes.

Raise oil temperature

Increase the oil temperature to 375°F (190°C).

Second fry (crisp)

Fry the par-cooked potatoes in batches for 2–3 minutes, or until golden brown and crisp. Drain on a wire rack or paper towels. While still hot, sprinkle with 1 tsp fine sea salt and 1/2 tsp black pepper, tossing gently to season evenly.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture is bubbling and lightly golden but not browned, cooking out the raw flour taste.

Add milk

Slowly whisk in 1 cup whole milk, a little at a time, to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3–4 minutes.

Finish the sauce

Lower heat to low. Stir in 2 tablespoons cream cheese (if using) until melted and smooth. Add 1 cup freshly grated sharp cheddar cheese a handful at a time, stirring until melted and the sauce is glossy. Stir in 1/2 teaspoon Dijon mustard, 1/4 teaspoon Worcestershire sauce, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne (if using). Taste and adjust seasoning.

Keep warm

Keep the cheese sauce warm over the lowest heat or in a small insulated container; whisk occasionally to maintain a smooth texture. If it gets too thick, loosen with 1–2 tablespoons warm milk.

Place the hot fries on a serving platter or individual plates. Pour the warm cheese sauce over the fries — enough to coat but not drown them, or serve sauce on the side for dipping.

Scatter optional toppings: 2 tablespoons chopped green onions, 2 tablespoons crumbled bacon, and sliced pickled jalapeños if desired.

Serve immediately while fries and sauce are hot and crisp.