Cheese Fries Recipe

Prep potatoes

Wash and peel the potatoes if you prefer (skin on is fine). Cut each potato into 1/4–1/3-inch sticks for classic fries. Rinse the cut fries in cold water until the water runs clear to remove excess starch.

Soak

Place the cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) in the refrigerator to remove more starch and help them crisp.

Dry

Drain the fries and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry. Any surface moisture will cause oil to spit and prevent crisping.

First fry (blanch)

Heat 3–4 cups of oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels.

Rest

Let the blanched fries cool for 10–15 minutes; this step helps create a crispy exterior on the second fry.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes or until golden brown and crispy. Drain on paper towels and immediately season with 1 tsp kosher salt and 1/2 tsp black pepper while hot.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture bubbles and turns a pale golden color (this cooks the raw flour taste).

Add milk

Slowly pour in 1 cup whole milk while whisking to avoid lumps. Continue to whisk and bring the mixture to a gentle simmer. Cook for 2–3 minutes until the sauce thickens and coats the back of a spoon.

Finish cheese sauce

Lower heat to low. Remove the sauce from direct high heat and gradually stir in 1 1/2 cups shredded sharp cheddar until melted and smooth. Add 2 tablespoons cream cheese (if using) and stir until incorporated. Season with 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/4 tsp salt, 1/4 tsp black pepper, and 1/8 tsp cayenne (optional). Taste and adjust seasoning. Keep the sauce warm over the lowest heat, stirring occasionally to prevent skin from forming.

Place the hot fries on a large serving platter or individual plates.

Ladle the warm cheese sauce evenly over the fries, using as much or as little as you like.

Sprinkle optional toppings: 2 tablespoons sliced green onions, 3 tablespoons crumbled cooked bacon, and 2 tablespoons sliced pickled jalapeños. Serve immediately while fries are hot and sauce is melty.