Loaded Cheese Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into 1/4–1/2 inch thick sticks for fries. Rinse cut fries thoroughly in cold water until water runs clear to remove excess starch, then drain and pat very dry with clean kitchen towels or paper towels.

Soak (optional for extra-crisp)

If time allows, place the cut and rinsed fries in a bowl of cold water and refrigerate for 30 minutes to 2 hours. Drain and pat completely dry before proceeding.

Coat and season

In a large bowl, toss the dried fries with cornstarch, 1 tsp salt, and 1 tsp black pepper until evenly coated. The cornstarch creates an extra-crispy exterior.

Heat oil

In a heavy-bottomed pot or deep fryer, heat vegetable oil to 325°F (163°C) for the first fry. Use a thermometer for accuracy. There should be enough oil to fully submerge the fries (about 3–4 cups in a medium pot).

First fry (blanch)

Working in batches, fry the fries for 3–4 minutes until softened and pale (not brown). Do not overcrowd. Remove with a slotted spoon to a paper-towel-lined tray and let cool for 5 minutes.

Raise temperature

Heat the oil to 375°F (190°C) for the second fry. If you don't have a thermometer, wait until oil shimmers and small bubbles form when a test fry is added.

Second fry (crisp)

Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a paper-towel-lined tray, immediately season with a pinch of salt while hot, and keep warm in a low oven (200°F / 95°C) if making ahead.

Make roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Add 2 tbsp all-purpose flour and whisk constantly for 1–1.5 minutes until the mixture is bubbly and lightly golden (cooked flour taste).

Add milk

Gradually whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

Finish cheese sauce

Lower the heat to low and stir in 1.5 cups shredded sharp cheddar cheese a handful at a time until fully melted and smooth. Add 2 tbsp softened cream cheese and whisk until incorporated. Stir in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika (optional). Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally to prevent skin formation. If sauce becomes too thick, whisk in up to 2 tbsp more milk.

Plate fries

Place the hot fries on a large serving platter or individual plates in an even layer so sauce and toppings will distribute well.

Ladle cheese

Spoon or pour the warm cheese sauce over the fries, using as much as desired to thoroughly 'load' them.

Add toppings

Scatter the crumbled cooked bacon evenly over the cheese-covered fries. Sprinkle the thinly sliced green onions and sliced pickled jalapeños on top, then dot with chopped cilantro.

Finish

Serve immediately with sour cream on the side or dolloped over the top. Offer extra napkins and plates for sharing.