Wo-waffle Cheese Fries Large Recipe

Prepare potatoes

If using fresh russets: wash and peel (optional). Cut into 1/4- to 1/3-inch thick fries. Rinse in cold water until water runs clear to remove starch. Pat completely dry with paper towels. If using frozen fries, skip to cooking step.

Heat oil in a deep skillet or fryer to 350°F (175°C). If using an oven, preheat to 425°F and lightly oil a baking sheet.

Fry method: Fry potatoes in batches (do not overcrowd) for 3–5 minutes until golden and crisp. Remove with a slotted spoon to a paper-towel-lined tray. Immediately season with 1 tsp salt and 1/4 tsp black pepper. Oven method: Toss dried fries with 1 tbsp oil (not included) and spread single layer on a sheet; bake 18–25 minutes, turning once, until golden and crisp; season with salt and pepper.

In a small saucepan over medium heat, melt 1 tablespoon unsalted butter until foaming but not browned.

Whisk in 1 teaspoon all-purpose flour and cook 30–45 seconds to form a blonde roux (this thickens the sauce).

Gradually whisk in 1/2 cup whole milk until smooth and slightly thickened, about 1–2 minutes.

Reduce heat to low and add 2 oz cream cheese; stir until melted and smooth and incorporated into the milk base.

Remove from heat and add 1 1/2 cups grated sharp cheddar a handful at a time, stirring until melted and silky. If sauce is too thick, return to very low heat and add up to 2 tablespoons extra milk to reach desired pourable consistency.

Season the cheese sauce with 1/2 tsp Dijon mustard, 1/4 tsp smoked paprika, 1/4 tsp salt, and 1/8 tsp freshly ground black pepper. Taste and adjust seasoning.

Cook the waffle according to package instructions or reheat a prepared waffle until hot and crisp (toaster or oven). Aim for a warmed, slightly crisp exterior so it can support the fries and sauce.

Place the hot waffle on a large serving plate. Pile the freshly cooked fries in the center of the waffle, creating an even mound across the top so fries cover most of the surface.

Ladle the warm cheese sauce generously over the fries so it seeps between and coats them. Use as much sauce as desired for coverage — for a large serving plan on all of the prepared sauce.

Sprinkle crumbled crispy bacon evenly over the cheese-covered fries.

Scatter sliced pickled jalapeños and thinly sliced scallions across the top for heat and brightness. Finish with chopped cilantro if using and drizzle with 1 tsp hot sauce if desired.

Serve immediately while waffle is warm, fries are crisp, and cheese sauce is gooey.