Cheese Fries Recipe

Prep potatoes

Wash and scrub the potatoes. Leaving the skin on (or peeling if preferred), cut each potato into 1/4- to 3/8-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak 30 minutes (or up to 2 hours) to remove excess starch.

Dry and season

Drain the potatoes and rinse under cold water until water runs clear. Spread them on clean kitchen towels or paper towels and pat completely dry. Toss the dried fries with 1 tablespoon vegetable oil, 1 tablespoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika (if using) to coat evenly.

Cook fries

Heat a heavy skillet or fryer with 1 cup vegetable oil to 350°F (175°C). In batches to avoid crowding, fry the potatoes 4–5 minutes until golden and just cooked through. Remove with a slotted spoon to a wire rack or paper towel-lined tray. For extra crispiness, increase oil to 375°F (190°C) and fry the fries a second time for 1–2 minutes until deeply golden and crisp. Drain briefly on paper towels and season lightly with additional salt to taste.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until the mixture bubbles and smells slightly nutty but does not brown.

Add milk

Gradually whisk in 1 cup whole milk, starting with a few tablespoons to create a smooth paste, then whisk until fully combined. Continue cooking and whisking until the sauce thickens and is smooth, about 3–4 minutes.

Finish cheese sauce

Reduce heat to low. Add 1.5 cups shredded sharp cheddar a handful at a time, whisking until melted and smooth. Stir in 2 tablespoons softened cream cheese until incorporated. Add 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon cayenne (if using). Taste and adjust seasoning. Keep the sauce warm over the lowest heat, stirring occasionally; if it gets too thick, thin with 1–2 tablespoons milk.

Place the hot fries on a large serving platter or divide among individual plates. Spoon the warm cheese sauce evenly over the fries, covering to taste. Sprinkle with optional toppings: 2 tablespoons sliced green onions, 1/2 cup crumbled cooked bacon, and 2 tablespoons sliced pickled jalapeños. Serve immediately so fries remain crisp and cheese warm.

Leftover storage: Store fries and cheese sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the sauce gently in a saucepan over low heat, adding a splash of milk; re-crisp fries in a 425°F (220°C) oven for 5–8 minutes.