Cheesy Chips Recipe

Prep potatoes

Wash and scrub potatoes. Leave skin on. Cut each potato into 1/3–1/2-inch thick fries/chips (match the pub style: thicker steak-fry shape). Rinse cut potatoes in cold water until water runs clear to remove surface starch.

Dry the potato pieces thoroughly on clean kitchen towels or paper towels. Removing moisture helps them crisp.

Choose cooking method: deep-fry or oven-roast. For deep-fry: heat oil in a heavy pot to 325°F (approx. 160°C) for the first blanch; for oven-roast: preheat oven to 425°F (220°C) and line a baking sheet with parchment.

If deep-frying: fry potatoes in batches at 325°F for about 4–5 minutes until just tender but not brown. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry batches again until golden and crisp, about 2–3 minutes. Drain and immediately season with 1 tsp kosher salt and 1/4 tsp black pepper. If oven-roasting: toss dried potatoes with 1 cup vegetable oil (enough to coat lightly) and spread in a single layer on the prepared sheet (use two sheets if needed). Roast 20–30 minutes, turning once halfway, until golden and crisp. Season with 1.5 tsp kosher salt and 1/4 tsp black pepper while hot.

While chips are hot, place them in a large mixing bowl or leave on the baking sheet. Drizzle melted butter evenly over the hot chips.

Sprinkle grated Parmesan and 1/2 cup crumbled Gorgonzola over the chips. Gently toss (use tongs or two spatulas) to evenly coat chips so cheese melts and adheres. For stronger Gorgonzola flavor, fold in more crumbles to taste.

If using oven-roasted chips, return the cheese-tossed chips to a baking sheet and place under a broiler or in a hot oven (450°F / 230°C) for 2–4 minutes just until cheeses melt and start to bubble—watch carefully to avoid burning. If fried, the residual heat should melt much of the cheese; you can optionally broil for 1–2 minutes.

Combine mayonnaise, sour cream, 1/4 cup crumbled Gorgonzola, minced garlic, lemon juice, Worcestershire sauce, salt, and pepper in a small bowl.

Whisk until mostly smooth. If the dressing is too thick, whisk in milk, 1 teaspoon at a time, until you reach a pourable but still creamy consistency (about 1–2 tablespoons total). Taste and adjust seasoning or lemon as desired.

Chill the dressing in the refrigerator while finishing the chips so flavors meld and garlic mellows (at least 10 minutes, or up to 1 hour).

Transfer the melted-cheese chips to a serving platter if not already on one.

Drizzle the garlic Gorgonzola dressing over the hot chips in a thin zig-zag or spoon small dollops across the top (about 3–4 tablespoons depending on preference). Reserve extra dressing on the side for dipping.

Scatter the remaining Gorgonzola crumbles (if you kept any back) and the extra grated Parmesan evenly over the chips.

Garnish with thinly sliced scallions for color and mild onion flavor.

Serve immediately while chips are hot and cheese is melty. Provide additional dressing and black pepper at the table.