Cheese Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1/4- to 1/3-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes (or up to 2 hours) to remove excess starch; this helps crisping.

Dry and toss

Drain the fries and dry thoroughly with clean kitchen towels or paper towels. If using cornstarch for extra crisp, toss the dried fries with 2 tsp cornstarch until lightly coated. Season lightly with 1 tsp kosher salt and 1 tsp black pepper, but most salt will be added after frying.

Heat oil

Pour vegetable oil into a deep heavy pot or deep fryer to a depth of about 3 inches (leave headspace). Heat to 325°F (160°C) for the first blanch fry. If you do not have a thermometer, heat until a small piece of bread sizzles gently and slowly browns.

Blanch fry

Working in batches that do not overcrowd the pot, fry the potatoes at 325°F (160°C) for 4–5 minutes until they are softened and faintly golden but not crisp. Remove with a slotted spoon and drain on a wire rack or paper towel-lined baking sheet. Let cool for 5–10 minutes.

Crisp fry

Increase oil temperature to 375°F (190°C). Fry the cooled blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a rack or paper towels. Immediately season with a little extra kosher salt to taste while hot.

Make roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and smells slightly nutty but not brown (this cooks out the raw flour taste).

Add liquids

Slowly whisk in 1 cup whole milk and 2 tablespoons heavy cream (if using), whisking constantly to avoid lumps. Bring the mixture to a gentle simmer; it will thicken in 2–3 minutes.

Add cheese

Reduce heat to low. Remove the pan from direct high heat (or lower the burner) and add 1.5 cups shredded sharp cheddar and 1/2 cup shredded monterey jack in small handfuls, stirring until melted and smooth. If the sauce is too thick, stir in up to 2 tablespoons more milk to reach desired consistency.

Season

Whisk in 1/2 teaspoon kosher salt, 1/2 teaspoon Dijon mustard, 1/4 teaspoon hot sauce (optional), and 1/4 teaspoon ground white or black pepper. Taste and adjust seasoning. Keep the sauce warm on the lowest heat, stirring occasionally to prevent skin forming.

Transfer the hot fries to a large serving platter or keep them on a baking sheet. Spoon the warm cheese sauce evenly over the fries — use as much as you like; start with half the sauce and add more if desired.

Scatter optional toppings: 2 tablespoons chopped scallions, 1/2 cup crumbled cooked bacon, and 2 tablespoons pickled jalapeños over the sauced fries.

Serve immediately while fries are hot and sauce is melty. Provide extra salt, pepper, and hot sauce on the side if desired.