Cheese Fries Recipe
Make Cheese Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Cheese Sauce & Toppings
Method
Fries
- 1
Prepare potatoes
Wash and peel the russet potatoes (peeling optional). Cut into 1/3–1/2 inch thick sticks for classic fries. Rinse the cut fries in cold water until the water runs clear to remove excess starch (2–3 rinses).
- 2
Soak
Place the rinsed potato sticks in a large bowl of cold water and soak for 30 minutes (or up to 2 hours refrigerated). This further removes starch and helps with crispiness.
- 3
Dry and toss with cornstarch
After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. If using cornstarch for extra crispness, toss the dried fries with 2 tablespoons cornstarch until evenly coated, then shake off any excess.
- 4
Heat oil
Pour about 1 liter of oil into a large heavy pot or deep fryer, leaving at least 5 cm of headspace. Heat oil to 325°F (160°C) for a two-stage fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently but not violently.
- 5
- 6
Heat for second fry
Increase oil temperature to 375°F (190°C).
- 7
Second fry (crisp)
Fry the potatoes again in batches at 375°F (190°C) for 2–3 minutes or until golden brown and crisp. Remove to a wire rack or paper towels and immediately season with fine sea salt (use about 1 tablespoon total across the batch) and freshly ground black pepper to taste.
Cheese Sauce & Toppings
- 8
Make roux
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. When bubbling, add 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste, forming a blond roux (do not brown).
- 9
Add milk and cream
Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream in a steady stream to avoid lumps. Continue whisking and bring the mixture to a gentle simmer; it should thicken slightly in 2–3 minutes.
- 10
Season and finish sauce
Reduce heat to low. Whisk in 1/2 teaspoon dijon mustard, 1/2 teaspoon hot sauce (optional), 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon garlic powder (optional). Gradually add 1.5 cups shredded sharp cheddar and 1/2 cup shredded monterey jack, a handful at a time, stirring until melted and the sauce is smooth. Do not boil once cheese is added or it may become grainy. Taste and adjust seasoning.
- 11
Assemble
Place the hot fries on a serving platter or individual plates. Pour the warm cheese sauce evenly over the fries. Sprinkle crumbled crispy bacon (optional) and chopped green onions over the top.
- 12