Cheese Fries Recipe

Prepare potatoes

If using fresh potatoes: wash, peel (optional for kids), and cut potatoes into 1/4–1/2" sticks. 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. If using frozen fries, skip to Preheat.

Dry and preheat oil

After soaking, drain the potatoes and pat them very dry with clean kitchen towels or paper towels. If frying at home in a skillet or deep fryer, preheat oil to 325°F (160°C) for the first fry. If using an oven, preheat oven according to package directions (usually 425°F/220°C).

First fry (blanch)

In a deep pot or fryer, heat the oil (about 2–3" deep) to 325°F (160°C). Fry potatoes in small batches for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. If using frozen fries, do a single fry or follow package instructions and skip to Final fry step.

Increase heat and final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden and crispy. Remove and drain. Immediately season with 1 tsp fine sea salt while hot. If baking, follow package timing until crispy and season.

Make a roux

In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1–1.5 minutes until the mixture bubbles and lightly smells toasty but does not brown. This cooks the raw flour taste.

Add milk

Gradually whisk in 1 cup whole milk, a little at a time, then bring the mixture to a gentle simmer while whisking constantly so it thickens smoothly. Simmer 1–2 minutes until slightly thickened to a coat-the-back-of-a-spoon consistency.

Finish sauce with cheeses and seasoning

Lower heat to low. Stir in 2 tablespoons room-temperature cream cheese until melted and smooth. Remove pan from heat and add 1 1/2 cups freshly grated sharp cheddar in two additions, stirring until smooth before adding more. Stir in 1 teaspoon yellow mustard, 1/4 teaspoon Worcestershire sauce, 3/8 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Taste and adjust salt as needed. Keep sauce warm on the lowest heat, stirring occasionally. If it firms up, rewarm gently and add 1–2 tablespoons milk to loosen.

Portion the hot fries onto plates or a shallow tray (about 1 cup fries per child in this recipe serves 2).

Ladle warm cheese sauce evenly over the fries so they are well coated. Use all or part of the sauce depending on preference.

Scatter optional toppings: 2 tablespoons chopped green onions and 2 tablespoons bacon bits if using. Serve immediately with ranch dressing or ketchup on the side for dipping.

For children's menu: allow cheese to cool for 1–2 minutes after pouring to avoid burns, and cut fries into smaller pieces for younger children as needed.