Big Basket Of Fries Recipe

prep potatoes

Wash and scrub potatoes well. Using a sharp knife or fry cutter, cut potatoes into 1/3-1/2 inch sticks. Place cut potatoes into a large bowl of cold water to remove surface starch; soak for at least 30 minutes, up to 2 hours.

dry and coat

Drain potatoes and transfer to a clean kitchen towel or paper towels. Pat very dry. In a small bowl, whisk cornstarch with cold water to make a thin slurry; toss the dried potato sticks with the slurry until evenly coated. This helps crispness. Let rest 10 minutes on a rack so coating adheres.

first fry (blanch)

In a deep heavy-bottomed pot or deep fryer, heat oil to 300°F (150°C). Fry potatoes in batches—do not crowd—about 4-5 minutes per batch until soft and just beginning to take color but not browned. Use a slotted spoon to remove fries and drain on a wire rack or paper towels. Let cool 10–15 minutes.

final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries again in batches until golden brown and crisp, about 2-3 minutes per batch. Remove with a slotted spoon and transfer to a rack or paper towels. Immediately season with 2 tsp salt and 1 tsp pepper, tossing gently to coat.

finish and serve

If using optional toppings, sprinkle chopped parsley, grated Parmesan, and/or smoked paprika over the fries while hot. Transfer to a large basket or platter and serve immediately with beer cheese on the side for dipping.

make roux

In a medium saucepan over medium heat, melt 2 tbs butter. Whisk in 2 tbs flour and cook, whisking, 1-2 minutes until the mixture is bubbly and pale (do not brown).

add beer and milk

Slowly whisk in 1 cup beer, then 1 cup milk, ensuring the roux is smooth. Bring to a gentle simmer, whisking frequently, and cook 2–3 minutes until slightly thickened. If sauce is too thick, add remaining beer a little at a time to reach desired consistency (total up to 3 cups beer).

add cheeses and seasonings

Reduce heat to low. Whisk in softened cream cheese until smooth. Gradually stir in shredded cheddar, a handful at a time, stirring until melted and smooth. Stir in Dijon, Worcestershire, hot sauce, 1 tsp salt and 1/2 tsp pepper. Taste and adjust seasoning. Keep warm over the lowest heat, stirring occasionally; if sauce separates, whisk in a tablespoon of cold milk to bring it back together.

serve

Transfer beer cheese to a warm serving bowl. Keep warm until ready to serve alongside fries; if needed rewarm gently over low heat, stirring to maintain smoothness.