Cheddar Fries

Ingredients

• 2 pounds russet potatoes – peeled (optional) and cut into 0.25-inch batons
• 8 cups cold water – for soaking potatoes
• 2 quarts vegetable oil – for deep-frying
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 8 ounces cheddar cheese – shredded
• 0.5 teaspoons Dijon mustard
• 0.125 teaspoons cayenne pepper
• 0.25 teaspoons black pepper – freshly ground
• 2 teaspoons kosher salt
• scallions – thinly sliced (for serving)
• pickled jalapeño slices – drained (for serving)

Instructions

1. Peel the russet potatoes if desired and cut into 0.25-inch batons.
2. Submerge the cut potatoes in cold water and soak 30 minutes to rinse off surface starch; drain and pat very dry.
3. Heat the vegetable oil in a heavy pot to 325°F. Fry the potatoes in batches until pale and tender but not colored, 5–6 minutes; drain and rest 10 minutes.
4. Increase oil temperature to 375°F. Fry the blanched potatoes again until golden and very crisp, 2–4 minutes; drain well.
5. Meanwhile, melt the unsalted butter in a saucepan over medium heat. Whisk in the all-purpose flour and cook, whisking, until foamy and blond, 1–2 minutes.
6. Gradually whisk in the whole milk. Bring to a gentle simmer and cook, stirring, until smooth and thick enough to coat a spoon, 3–5 minutes.
7. Remove from heat and whisk in the cheddar cheese, Dijon mustard, cayenne pepper, and black pepper until the sauce is glossy and smooth; keep warm.
8. Taste and season both the hot fries and the cheese sauce with the kosher salt to taste; toss the fries and whisk the sauce to distribute.
9. Pile the fries on a warm platter, spoon the cheese sauce evenly over the top, and finish with scallions and pickled jalapeño slices, if using. Serve immediately.