Grilled Cheese Fries & Drink Recipe

Wash and scrub the russet potatoes. Cut into 1/4- to 1/3-inch sticks for classic fries. Rinse the cut potatoes in cold water until the water runs clear to remove surface starch.

Soak the cut potatoes in cold water for at least 20 minutes (or up to 2 hours) to improve crispness. Drain and pat completely dry with a clean towel or paper towels.

Heat a heavy-bottomed pot or deep fryer with enough vegetable oil to submerge the fries to 325°F (approximately medium-high heat). If you don't have a thermometer, heat until a small piece of potato sizzles gently on contact.

Blanch the dried potato sticks in batches for 3–4 minutes until they are just softened but not browned. Remove with a slotted spoon and drain on paper towels. Let them cool for 10 minutes.

Increase oil temperature to 375–400°F. Fry the cooled blanched fries in batches for 2–3 minutes or until golden brown and crisp. Transfer to a baking sheet lined with paper towels to drain.

Immediately season the hot fries with salt, black pepper and smoked paprika. Toss gently to distribute the seasoning evenly.

Grate the cheddar and shred the mozzarella (if not pre-shredded). Combine cheeses in a bowl so the blend melts evenly.

Spread about 1 tablespoon of softened butter on one side of each bread slice. If you like a garlicky note, sprinkle the garlic powder onto the buttered side of the bread, then gently press to adhere.

Assemble sandwiches: place 4 bread slices buttered-side down on a work surface. Divide the cheese mixture evenly among them, piling cheese toward the center but leaving a small margin at the edges. Top each with the remaining bread, buttered-side up.

Heat a large skillet or griddle over medium heat. When hot, place one or two sandwiches (depending on pan size) in the skillet. Cook for 3–4 minutes until the bottom is golden brown and cheese begins to melt.

Carefully flip the sandwiches and cook another 3–4 minutes until the other side is golden and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan with a lid for 1–2 minutes to help melt the cheese.

Transfer grilled cheeses to a cutting board and let rest 1 minute, then slice each sandwich in half if desired.

While sandwiches cook, whisk together ketchup, mayonnaise and hot sauce in a small bowl until smooth. Taste and adjust hot sauce or add extra simple syrup if you prefer a sweeter dipping sauce.

If using brewed tea, chill it in the refrigerator ahead of time. In a large pitcher, combine the chilled iced tea with simple syrup to taste and stir until dissolved.

Fill two serving glasses with ice cubes. Pour 2 cups of iced tea into each glass. Add two lemon slices to each glass and stir gently. Serve cold alongside the grilled cheese fries.