Signature Fries Recipe

Preheat and prepare

If using oven-baked frozen fries, preheat oven according to package instructions to 425°F (220°C). If frying, heat vegetable oil in a heavy-bottomed pot to 350°F (175°C). Pat frozen crinkle fries lightly with paper towel if there is excess ice to reduce splatter.

Cook fries according to your chosen method: oven-bake on a single layer for the time and temperature on the package, flipping halfway until golden and crisp (typically 20–30 minutes), or deep-fry in batches at 350°F (175°C) for 4–5 minutes until golden and crisp. For shallow-frying, add enough oil to cover the bottom 1/4–1/2 inch and fry in batches, turning frequently, until crisp.

When fries are cooked, transfer to a large bowl or tray lined with paper towels. Immediately sprinkle with 1 tsp salt and toss gently to coat. Keep warm while you make the seasoning and cheese sauce.

In a small bowl combine the crumbled dried bay leaf, smoked paprika, garlic powder, onion powder, light brown sugar, kosher salt, black pepper, and dried thyme (if using). Mix thoroughly so spices are evenly distributed. Taste a small pinch and adjust salt or sugar to your preference.

When fries are hot, sprinkle 1–2 teaspoons of the Sweet Bay Seasoning over each pound of fries and toss gently to coat. Reserve any extra seasoning for additional servings.

Make a roux

In a small saucepan over medium heat, melt 2 tbs unsalted butter. When melted and foaming, add 2 tbs all-purpose flour and whisk continuously for 1–2 minutes until the mixture turns pale golden and loses its raw flour smell (this is the roux). Do not let it brown deeply.

Add milk

Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue to cook and whisk until the mixture thickens and comes to a gentle simmer, about 3–5 minutes.

Finish cheese sauce

Lower heat to low. Whisk in 2 tbs cream cheese until smooth. Remove the pan from direct heat and stir in 1 cup grated sharp cheddar, 1/2 tsp Dijon mustard, 1/4 tsp hot sauce (if using), 1/4 tsp salt and 1/4 tsp black pepper. Stir until the cheese is fully melted and the sauce is smooth and glossy. If sauce is too thick, whisk in up to 2 tbs extra milk to reach desired pourable consistency. Keep warm over very low heat, stirring occasionally.

Place seasoned fries on a serving platter or in individual bowls. Spoon the warm cheese sauce over the fries — either drizzle lightly or fully cover depending on preference.

Sprinkle extra grated cheddar and chopped fresh parsley over the top if using. Serve immediately while fries are hot and sauce is warm.