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Ingredients
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Fries
Cheese sauce
Toppings
Method
Fries
- 1
Prep and cut
Wash and scrub the potatoes. Cut each potato into 1/4- to 1/2-inch fries (matchstick style). Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with kitchen towels.
- 2
Par-fry (optional for crispier fries)
Heat 1 cup of vegetable oil in a heavy-bottomed pot or Dutch oven to 325°F (approximately). Working in batches, fry the dried potato sticks for 3–4 minutes until softened but not browned. Remove with a slotted spoon to a paper towel-lined tray. Let cool 10 minutes.
- 3
Final fry
Increase oil temperature to 375°F. Fry the par-fried or raw dried potatoes in batches for 2–4 minutes until golden and crisp. If you skipped par-fry, fry at 375°F for 4–6 minutes. Drain on paper towels and immediately season with 1 tsp salt (adjust to taste), 1/2 tsp black pepper and 1/2 tsp paprika while hot.
Cheese sauce
- 4
Make a roux
In a medium saucepan over medium heat, melt 3 tbs unsalted butter. Add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes until the raw flour smell cooks out and the mixture is bubbly (do not brown).
- 5
Add milk
Slowly whisk in 1 cup whole milk, a little at a time, to avoid lumps. Continue whisking and bring mixture to a gentle simmer, cooking 2–3 minutes until it thickens to a smooth, pourable sauce (like heavy cream).
- 6
Finish sauce
Reduce heat to low. Remove the pan from direct heat and stir in 1.5 cups shredded sharp cheddar cheese a handful at a time until fully melted and smooth. Add 2 tbs softened cream cheese if using for extra creaminess and whisk until incorporated. Whisk in 1/2 tsp Dijon mustard, 1/4 tsp Worcestershire sauce, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. Keep warm over very low heat, stirring occasionally to prevent skin forming.
Toppings & assembly
- 7
Cook bacon
While frying or keeping fries warm, cook 8 slices of bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels and when cool enough, chop into bite-sized pieces.
- 8
Assemble loaded fries
Place the hot fries on a large serving platter or divide among 4 plates. Spoon or drizzle the warm cheese sauce evenly over the fries. Scatter the chopped bacon over the sauced fries. Sprinkle thinly sliced green onions and chopped chives over top. Add pickled jalapeños if using for heat. Serve immediately while fries and sauce are hot.
- 9