Cheese Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes if desired (peels can be left on). Cut each potato into 1/4–1/2-inch sticks for standard fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to firm them and remove more starch. If short on time, soak 15 minutes.

Dry and toss

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. In a large bowl, toss dried fries with cornstarch (if using) and 1 tbs vegetable/olive oil, then season with 3/4 tsp kosher salt and 1/2 tsp black pepper. (Salt lightly now — final seasoning after cooking.)

Fry method (deep-fry/crispest)

Heat 2–3 cups vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Fry the potatoes in batches for 3–4 minutes until tender but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C) and return fries in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with remaining kosher salt to taste.

Oven-baked method (alternative)

Preheat oven to 425°F (220°C). Toss prepared fries with remaining oil to coat evenly and spread in a single layer on parchment-lined baking sheets (use two if needed). Bake 20–30 minutes, flipping once halfway, until golden and crisp. Season with remaining kosher salt.

Make roux

While fries are cooking (or after, keep warm), melt 3 tbs unsalted butter in a medium saucepan over medium heat. Add 3 tbs all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and pale (do not let it brown).

Add milk

Gradually whisk in 1 1/2 cups whole milk (and 1/4 cup cream if using) a little at a time to avoid lumps. Continue whisking and bring to a gentle simmer until the sauce thickens and coats the back of a spoon, about 3–5 minutes.

Finish cheese sauce

Reduce heat to low. Add 1 cup shredded sharp cheddar and 1 cup shredded Monterey Jack a handful at a time, stirring until melted and smooth. If using, add 2 tbs cream cheese and whisk until incorporated. Season with 1/2 tsp salt, 1/4 tsp white or black pepper, and 1/4 tsp smoked paprika. Taste and adjust seasoning.

Assemble

Place hot fries on a large ovenproof platter or individual plates. Pour or ladle the warm cheese sauce evenly over the fries, covering most of the surface. Scatter the crumbled cooked bacon (8 slices worth) evenly over the sauced fries. Top with 1/2 cup sliced banana peppers and sprinkle sliced green onions if using.

Finish under broiler (optional)

If you prefer the cheese to bubble and lightly brown, preheat the broiler. Place the assembled fries under the broiler 4–6 inches from the heat for 1–2 minutes, watching closely to avoid burning. Remove when cheese is bubbly and lightly golden.

Serve

Serve immediately while hot. Provide extra salt, black pepper, and hot sauce or ranch on the side if desired.