Classic Cheese Fries Recipe
Fries, queso, sour cream, bacon and green onions.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Queso (Cheese Sauce)
Toppings
Method
Fries
- 1
Prepare potatoes
Cut the scrubbed Russet potatoes into 1/4–1/2 inch thick fries. Rinse cut fries in cold water until water runs clear to remove excess starch, then drain and pat very dry with clean kitchen towels or paper towels.
- 2
Par-cook (optional for crisper fries)
If time allows: bring a pot of water to a simmer, add the fries and simmer for 3 minutes, then drain and dry completely. Alternatively, proceed directly to frying.
- 3
Heat oil
In a heavy pot or deep fryer, heat vegetable oil to 325°F (163°C) for the first fry. Use a thermometer for accuracy. There should be about 2–3 inches of oil (approximately 3 cups for a small pot).
- 4
First fry
Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until pale and slightly tender but not browned. Remove with a spider/skimmer and drain on a wire rack or paper towels. Let rest 5 minutes.
- 5
Second fry
Increase oil temperature to 375°F (190°C). Fry the fries again in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. Immediately season with kosher salt and black pepper while hot.
Queso (Cheese Sauce)
- 6
Make roux
In a small saucepan over medium heat, melt the unsalted butter. Add the flour and whisk constantly for 1–1.5 minutes until it forms a pale paste and slightly nutty aroma (do not let it brown).
- 7
Add milk
Slowly whisk in the whole milk, incorporating it fully to avoid lumps. Cook, whisking frequently, until the mixture thickens and coats the back of a spoon, about 3–4 minutes.
- 8
Finish cheese sauce
Reduce heat to low. Remove pan from direct heat and add the shredded cheddar and Monterey Jack in small handfuls, stirring until melted and smooth. Stir in dijon mustard, paprika, salt, black pepper, and optional hot sauce. If the sauce is too thick, add up to 1–2 tablespoons additional milk to reach desired pourable consistency. Keep warm over very low heat, stirring occasionally.
Toppings
- 9
Cook bacon
Place the bacon slices in a cold skillet and cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Drain on paper towels, then crumble or chop into small pieces.
- 10
Assemble
Arrange hot fries on a serving platter or individual plates. Spoon the warm queso evenly over the fries. Dollop sour cream in 3–4 small spoonfuls across the top or pipe if desired. Sprinkle the crumbled bacon and sliced green onions evenly over the cheese and sour cream. Finish with optional minced chives for extra color.
- 11
