Big Plate Fries Recipe

Prep potatoes

Peel (optional) and cut russet potatoes into 1/4–3/8 inch thick fries. Rinse in cold water until water runs clear to remove excess starch.

Soak the cut fries in a bowl of cold water for at least 30 minutes (or up to 2 hours) to further remove starch. This helps them crisp.

Drain and pat fries very dry with clean kitchen towels or paper towels. Remove as much surface moisture as possible.

Heat neutral oil in a heavy pot or deep fryer to 325°F (160°C). Use enough oil to fully submerge fries (about 3–4 cups for a medium pot).

Blanch: Fry the dried fries in batches for 3–4 minutes until soft but not browned. Don’t overcrowd. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

Raise oil temperature to 375°F (190°C). Fry blanched fries in batches for 2–3 minutes until golden and crispy. Drain on a rack or paper towels, immediately season with 2 tsp kosher salt and 1/2 tsp black pepper while hot.

Bring the milk to just below a simmer in a small saucepan over medium heat; do not boil. Keep warm.

In a separate medium saucepan, melt 2 tbs butter over medium heat. Add 2 tbs flour and whisk continuously for 1–2 minutes to form a blond roux—do not let it brown.

Slowly whisk the warm milk into the roux in a steady stream to avoid lumps. Continue whisking until mixture thickens and is smooth, about 2–3 minutes.

Reduce heat to low. Stir in 2 tbs cream cheese until melted and incorporated.

Remove saucepan from heat and whisk in 1.5 cups shredded smoked cheddar a handful at a time until melted and smooth. Return to very low heat if needed—avoid overheating which can make the sauce grainy.

Whisk in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm over the lowest heat or in a thermos until assembly.

While fries blanch, preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil or parchment in a single layer.

Bake bacon 12–18 minutes depending on thickness and desired crispness. For evenly crisp bacon check at 10–12 minutes. Remove and transfer to paper towels to drain and cool slightly, then chop into 1/2-inch pieces.

In a small skillet over medium heat combine 3 tbs sugar, 3 tbs apple cider vinegar, 2 tbs water and 1/4 tsp kosher salt. Stir until sugar dissolves and mixture begins to simmer.

Add thinly sliced Fresnos and simmer gently for 2–3 minutes until chiles soften and the liquid reduces slightly and becomes glossy. Remove from heat and let cool; some syrup should remain to coat the chiles. These can be used warm or at room temperature.

Place thinly sliced red onion in a jar or bowl. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tbs sugar and 1/2 tsp salt and heat just until sugar and salt dissolve.

Pour the hot pickling liquid over the onions, press to submerge, and let sit at least 15 minutes at room temperature. For best flavor chill at least 1 hour. Drain before using, reserving a small spoonful of pickling liquid if desired to drizzle.

Place a large platter or serving 'big plate' on the counter. Pile the hot fries in the center.

Ladle the warm smoked scotch cheese sauce generously over the fries, allowing it to run through the pile.

Scatter the chopped baked bacon evenly over the sauced fries.

Distribute candied Fresno chiles across the top, using both chiles and some of the glossy syrup for sweet-spicy contrast.

Add pickled red onions in small clusters around the fries to provide brightness.

Finish with a sprinkle of thinly sliced scallions, optional chopped parsley or cilantro, and a light dusting of flaky sea salt if desired.

Serve immediately while fries and cheese sauce are hot. Provide extra napkins and a spoon for scooping cheese.