Cheese Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes well. Cut into 1/4–1/2 inch (6–12 mm) sticks for standard fries. Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

Dry and season

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry—any surface moisture will cause oil splatter. Toss dried fries with kosher salt and black pepper just before frying.

First fry (blanch)

Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches, fry the potatoes 3–4 minutes until soft and pale (not browned). Remove with a slotted spoon to a wire rack or paper towel-lined baking sheet to drain.

Rest

Allow the blanched fries to cool for 10–15 minutes. This step helps achieve a crispy exterior on the second fry.

Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the blanched fries in batches 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season lightly with a pinch of additional salt if desired.

Make a roux

In a medium saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and whisk constantly for 1–2 minutes until the mixture bubbles and loses the raw flour taste but does not brown.

Add milk

Gradually whisk in the whole milk, a little at a time, ensuring a smooth mixture. Continue to whisk and cook for 3–4 minutes until the sauce thickens to a pourable, gravy-like consistency.

Add cheeses and seasonings

Reduce heat to low. Add the shredded sharp cheddar a handful at a time, stirring until melted and smooth. Stir in the softened cream cheese until incorporated. Whisk in Dijon mustard, Worcestershire sauce, smoked paprika (if using), salt, and black pepper. Taste and adjust seasoning. Keep the sauce warm on very low heat, stirring occasionally so it stays smooth. If it becomes too thick, thin with up to 2 tablespoons of milk.

Arrange the hot fries on a large platter or individual plates. Spoon or drizzle the warm cheese sauce evenly over the fries. Sprinkle optional toppings such as crumbled bacon, sliced pickled jalapeños, and sliced green onions. Finish with a sprinkle of chopped parsley for color.

Serve immediately while fries are crisp and sauce is warm. Leftover sauce can be refrigerated for up to 3 days and gently reheated, thinning with milk as needed.