Gorgonzola Fries Recipe

prepare potatoes

Wash and peel potatoes if desired. Cut potatoes into 1/3–1/2-inch thick sticks. Rinse cut potatoes in cold water until water runs clear to remove surface starch, then drain and pat very dry with clean kitchen towels or paper towels.

par-cook (optional for crispier fries)

For crispier fries, blanch the cut potatoes in simmering (not boiling) water for 3–4 minutes until just tender but not falling apart. Drain and spread on a tray to cool and thoroughly dry. Alternatively, freeze for 20–30 minutes to help drying.

season

Toss the dried potato sticks with cornstarch (if using), 1/2 tablespoon kosher salt, and 1/4 teaspoon black pepper to coat evenly.

fry

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Fry potatoes in batches 3–4 minutes per batch until golden and crisp. Do not overcrowd. Transfer to a paper-towel-lined sheet tray and immediately sprinkle with remaining 1/2 tablespoon kosher salt. Keep warm in a low oven (200°F/95°C) while finishing other batches.

Arrange bacon slices on a rimmed baking sheet lined with foil. Bake in a 400°F (200°C) oven for 12–16 minutes until crisp, or pan-fry over medium heat until browned and crisp. Transfer to a paper towel to drain, then chop into small pieces. Reserve.

make roux

In a small saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 minute to form a light roux, cooking out the raw flour taste but not allowing it to brown.

add dairy

Gradually whisk in the milk until smooth, then whisk in the heavy cream. Continue to cook, whisking, until the mixture thickens slightly and coats the back of a spoon, about 3–5 minutes.

add cheeses

Reduce heat to low. Add the crumbled Gorgonzola and cream cheese in small pieces, stirring constantly until fully melted and the sauce is smooth. If the sauce is too thick, add up to 2 tablespoons more milk to reach desired pouring consistency.

season sauce

Season with 1/4 teaspoon black pepper and 1/4 teaspoon kosher salt, taste, and adjust seasoning as needed. Keep the sauce warm over the lowest heat or in a warm water bath; do not boil.

Arrange the hot fries on a platter or individual plates. Spoon the warm Gorgonzola sauce evenly over the fries. Scatter chopped crispy bacon over the top, then sprinkle the extra crumbled Gorgonzola and chopped chives (if using). Serve immediately so fries remain crisp under the sauce.