Cheesy French Fries
Crispy and golden French fries topped with a rich, creamy cheese sauce and your favorite toppings like bacon bits and green onions.
Equipment
- A standard 18x13-inch half sheet pan
- Parchment paper to line your baking sheets
- A good deep-fry thermometer to keep your oil at the right temperature
Ingredients
French Fries:
- 2 pounds Russet potatoes, peeled and cut into ¼-inch strips
- 2 tablespoons distilled white vinegar
- Kosher salt to taste
- 2 quarts peanut oil for frying
Cheese Sauce:
- 1 tablespoon unsalted butter
- 2 cloves minced garlic
- 1 tablespoon all-purpose flour
- ¾ cup whole milk
- 6 ounces medium cheddar cheese freshly grated
- ⅛ teaspoon ground cayenne pepper
Instructions
Step 1: Get the Potatoes Ready
- Take the skin off the Russet potatoes and cut them into strips of the same size about 1/4-inch thick so they cook when you fry or bake them.
- Put the cut potatoes in a big bowl of cold water and let them sit for 30 minutes. This soaking helps get rid of extra starch, which makes the fries crispier.
- When the soaking time is up, drain the water and dry the potatoes with a clean towel or paper towels. Getting rid of the water is key to make crispy fries.
Step 2: Cook the Fries
Option A: Fry the Fries
- Pour vegetable oil into a deep fryer or big sturdy skillet. Heat it to 350°F (175°C).
- Cook the potato strips in small groups for 5–7 minutes. Wait until they turn golden brown and crisp up. Don't put too many in the pan at once. This helps them cook .
- Use a slotted spoon to take out the fries. Put them on a plate with paper towels. This soaks up extra oil. Sprinkle salt on the fries right away while they're still hot.
Option B: Baking the Fries
- Heat your oven to 425°F (220°C).
- Mix the dried potato slices with olive oil and a bit of salt to coat them .
- Put the potatoes on a baking sheet covered with parchment paper. Make sure they're in one layer and not touching each other.
- Cook for 25–30 minutes. Turn them over halfway through. They're done when they look golden brown and feel crispy.
Step 3: Make the Cheese Sauce
- Melt the butter in a saucepan over medium heat.
- Pour in the flour and whisk for 1 minute to make a roux. This step helps create a smooth thick cheese sauce.
- Pour the milk in whisking to avoid lumps. Cook for 3–4 minutes until it thickens.
- Turn down the heat, add the grated Cheddar and Parmesan, and mix until the cheese melts and the sauce becomes smooth.
- Add garlic powder and black pepper to season the sauce. Take it off the heat and keep it warm.
Step 4: Assemble the Cheesy Fries
- Put the hot fries on a big plate or tray.
- Cover the fries with warm cheese sauce making sure to use plenty.
- Add extra toppings if you want, like crunchy bacon pieces, chopped green onions, or a spoonful of sour cream to boost the flavor.
- Dig in right away, while the fries and cheese sauce are still hot and fresh.
Notes
Let me share everything in making perfect homemade cheese loaded fries. My testing showed that Velveeta cheese creates the smoothest, most reliable sauce for french fries. Its unique composition helps create that perfect melty consistency we all love.
The sauce thickness needs careful attention. You should add milk gradually when thinning the sauce. The cheese might need some time on low heat with constant stirring if it's not melting right. Keep a close eye on the sauce consistency to avoid any graininess.
We learned that rippled french fries work best since their grooves hold more of that delicious cheese sauce. Whole milk makes an excellent substitute for half-and-half in the cheese sauce recipe.
Spice lovers can swap half the cheddar with pepper jack cheese and add 2-3 minced pickled jalapeños. The best way to reheat is in the microwave - just stir every 30 seconds until it melts completely.
These cheese fries don't store well at all. My tests show that cheese sauce with flour and butter turns problematic when reheated. The recipe works better when halved for smaller groups to avoid having leftovers.