Signature Sweet Bay Fries Vg, Gf Recipe

Prepare and Cook Fries

If using frozen fries: preheat oven and bake according to package instructions for extra crispiness, or deep-fry. For oven method: preheat oven to 425°F (220°C). Spread 1 lb crinkle-cut fries in a single layer on a rimmed baking sheet lined with parchment; toss lightly with 1 tbsp of oil (from the oil listed) and 1/2 tsp kosher salt. Bake 22–30 minutes, flipping once halfway, until golden-brown and crisp. For frying method: heat 2 cups vegetable oil in a deep pot or fryer to 350°F (175°C). Fry the fries in batches 3–5 minutes until crisp and golden. Drain on paper towels and immediately season with 1/2 tsp kosher salt.

Alternate: Fresh Potatoes

If using fresh: peel (optional) and cut potatoes into crinkle shape. Soak cut potatoes in cold water 30 minutes to remove starch; drain and pat dry. Par-fry at 320°F (160°C) until tender but not colored, about 4–6 minutes. Remove and drain, then increase oil to 375°F (190°C) and fry again until crisp, 2–4 minutes. Drain and salt.

Combine all seasoning ingredients: 2 tbsp light brown sugar, 1 tsp smoked paprika, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp crushed dried bay leaf (or ground bay leaf), 1 tsp ground black pepper, 1 tsp cayenne pepper, 1 tsp dried thyme, and 1 tsp fine sea salt. Whisk or shake in a jar until evenly blended. Reserve 1 tsp for garnish and set remaining seasoning aside.

While fries are hot, place them in a large bowl or keep on the baking sheet. Sprinkle 1–2 tbsp of the sweet bay seasoning over the fries (start with 1 tbsp and add more to taste) and toss gently to coat evenly so the sugar and spices adhere to the hot oil on the fries.

Make a Roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk continuously for 1–2 minutes until the mixture is bubbly and slightly golden (cook out raw flour taste).

Add Milk

Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue to cook and whisk until the sauce thickens and is smooth, about 3–5 minutes.

Finish the Cheese Sauce

Reduce heat to low. Whisk in 2 tbsp cream cheese until melted and incorporated. Stir in 1 cup shredded sharp cheddar a handful at a time until melted and silky. Add 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp freshly ground black pepper and 1 tsp hot sauce (optional). Taste and season with fine sea salt to taste (start with 1/4 tsp). If the sauce becomes too thick, thin with up to 2 tbsp milk.

Keep the sauce warm over very low heat, stirring occasionally. If holding for a short time, cover and keep over a warm (not hot) burner or transfer to a thermos or small slow cooker on the lowest setting to maintain pourable consistency.

Arrange the hot, seasoned crinkle-cut fries on a platter or individual plates. Drizzle or ladle cheese sauce over the fries, or serve the sauce in a small bowl for dipping.

Sprinkle reserved 1 tsp sweet bay seasoning over the sauced fries and finish with chopped fresh parsley or chives for color and freshness.

Serve immediately while fries are crisp and cheese sauce is warm.