Crisp fries topped with cheese sauce, scallions, and optional bacon or jalapeños.
KBy kympro
Servings
4
4 pieces Russet potatoes
2 tbsp Vegetable oil, for brushing
1 tsp Kosher salt
0.5 tsp Garlic powder
0.5 tsp Smoked paprika
2 tbsp Butter
2 tbsp All-purpose flour
1 cup Whole milk
1.5 cup Sharp cheddar cheese, freshly grated
0.5 tsp Mustard powder
0.25 tsp Cayenne pepper
3 pieces Scallions
4 slice Bacon slices (optional)
2 tbsp Pickled jalapeño slices (optional)
Calories
627 kcal
Protein
29g
Carbs
45g
Fat
38g
Fiber
3g
Sugar
6g
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Bake the Fries
1. Preheat the oven to 230°C (450°F) and line two large baking sheets with parchment. Cut the russet potatoes into 1 cm (0.4 in) sticks, soak in cold water for 15 minutes, then drain and dry thoroughly with a towel.
4 pieces Russet potatoes
2. Toss the potatoes with the vegetable oil, kosher salt, garlic powder and smoked paprika. Spread in a single layer without crowding. Bake for 30 to 35 minutes, flipping halfway, until deep golden and crisp.
3. If using bacon, cook the bacon slices in a skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels, then crumble. Thinly slice the scallions.
4. While the fries bake, melt the butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook for 1 minute. Slowly whisk in the whole milk and simmer for 3 to 4 minutes until thickened enough to coat a spoon.
5. Remove the pan from the heat and whisk in the sharp cheddar cheese a handful at a time until smooth. Season with the mustard powder and cayenne pepper, and add a pinch more salt if needed.
6. Pile the hot fries onto a platter or serving plates. Pour the warm cheese sauce over the top and finish with the scallions, plus the bacon and pickled jalapeño slices if desired. Serve immediately while crisp.
