Wo-waffle Cheese Fries Small Recipe

Prepare potatoes

If using fresh russets, peel (optional) and cut into 1/4–1/2" sticks. Soak cut potatoes in cold water for 20–30 minutes to remove excess starch. Drain and pat completely dry with paper towels.

Toss the dried potato sticks with cornstarch (if using) and 1/2 teaspoon kosher salt until lightly and evenly coated.

Heat oil in a deep pot or fryer to 325°F (about medium heat). Fry the potatoes in small batches for 3–4 minutes until just cooked and pale golden (they should be limp but not deeply browned). Remove to a wire rack or paper-towel-lined sheet.

Increase oil temperature to 375°F. Return fries to the hot oil in batches and fry 1.5–3 minutes until golden brown and crispy. Drain on paper towels and immediately season with a pinch more salt if needed. Keep warm in a low oven (200°F) while making cheese sauce.

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

Whisk in the flour and cook, stirring constantly, for 1–2 minutes to form a blond roux (this removes raw flour taste).

Slowly whisk in the milk, a little at a time, smoothing out any lumps. Continue to whisk and bring the mixture to a gentle simmer until it thickens, about 3–5 minutes.

Reduce heat to low. Whisk in the shredded sharp cheddar and chopped American cheese a handful at a time until melted and smooth. If the sauce seems too thick, stir in up to 1–2 tablespoons extra milk to reach desired pourable consistency.

Stir in Dijon mustard, Worcestershire sauce, 1 teaspoon black pepper and 1/2 teaspoon salt. Taste and adjust seasoning.

Keep the cheese sauce warm over the lowest heat, stirring occasionally to prevent a skin from forming. If necessary, reheat gently and add a splash of milk to loosen before serving.

Portion the hot crispy fries onto a small serving platter or bowl (about 3 cups cooked fries per serving).

Ladle the warm cheese sauce evenly over the fries, covering most of the surface. Use as much sauce as desired — this recipe yields roughly 1 cup of sauce; use all or part to equal about 980 calories for the portion.

Sprinkle the crumbled bacon evenly over the sauced fries.

Garnish with sliced scallions, pickled jalapeños, and an extra grind of black pepper. Drizzle hot sauce over top if using.

Serve immediately while fries and cheese are hot and gooey.