Ultimate Crinkle-Cut Cheese Fries with Velvety Cheese Sauce
Indulge in the ultimate comfort food with these Ultimate Crinkle-Cut Cheese Fries. Inspired by the legendary Shake Shack, this recipe elevates your homemade fries with a luscious, creamy cheese sauce that surpasses any nacho cheese you've ever tasted. Made from a perfect blend of sharp cheddar and smooth Velveeta, this cheese sauce is not only rich and savory but also incredibly easy to prepare. The crinkle-cut fries provide the perfect vessel for this cheesy goodness, creating a satisfying crunch with every bite. Perfect for game days, movie nights, or simply treating yourself, these fries are about to become your new favorite obsession.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Vegetable Oil
1 tablespoon (for sautéing)
Yellow Onion
1/2 (roughly chopped)
Jalapeno Pepper
1 (seeded and chopped)
Whole Black Peppercorns
2 teaspoons
Kosher Salt
1/2 teaspoon
Heavy Cream
2 cups
White Wine Vinegar
1 tablespoon
Cheddar Cheese
2 cups (grated)
Velveeta Cheese
2 cups (grated)
Russet Potatoes
4 lbs (peeled and crinkle-cut)
Peanut Oil
6 cups (for deep-frying)
Kosher Salt
2 teaspoons (for seasoning)
Instructions
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Cheese Sauce Preparation:
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1. In a large saucepan over medium heat, warm the vegetable oil. Add the chopped onion, jalapeño, black peppercorns, and kosher salt. Cook while stirring occasionally until the onion is softened and translucent, around 5 to 7 minutes.
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2. Remove the pan from heat and stir in the heavy cream and white wine vinegar. Allow the mixture to steep for 20 minutes to infuse the flavors.
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3. While the mixture is steeping, place both the cheddar cheese and Velveeta cheese in a large, heatproof bowl.
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4. Once steeped, strain the cream mixture through a fine mesh strainer directly over the bowl containing the cheese, discarding the solids.
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5. Using a wooden spoon, stir the cheese until it’s smooth and fully melted. If the cheese doesn't melt completely, set the bowl over a pot of simmering water and stir until fully combined and creamy. Cover with foil and set aside.
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Crinkle-Cut Fries:
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1. Fill a large bowl with cold water to keep peeled potatoes from turning brown. Peel the russet potatoes and place them in the bowl.
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2. Cut the potatoes lengthwise into 1/2 inch thick slices, placing the slices back in water as you go.
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3. Prepare another bowl of cold water and bring a large pot of water to a boil.
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4. On your workspace, take each potato slice, and with a crinkle cutter, press down firmly, making sure to cut through to create the signature crinkle shape. Repeat every half-inch until you’ve cut each slice. Submerge the fries in cold water as you work.
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5. Rinse the cut fries in cold water to eliminate excess starch. Prepare baking sheets lined with paper towels to drain excess moisture.
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6. Cook the fries in boiling water in batches, ensuring the water remains at a simmer. Boil for about 4 to 5 minutes until slightly translucent. Use a slotted spoon or spider to transfer fries to the prepared baking sheets. Pat them dry thoroughly and allow them to cool completely; placing them in the refrigerator or freezer can speed up this process.
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7. Heat peanut oil in a large heavy-bottomed pot or Dutch oven to 325°F (163°C). Working in batches, fry the potatoes until they are pale and not yet golden, about 3 to 4 minutes. Drain on paper towel-lined racks and allow to cool completely.
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Cooking and Serving:
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1. If desired, freeze the fries at this point to prepare quickly in the future. For freezing, arrange fries on a rimmed baking sheet lined with parchment paper and freeze until solid before transferring them to a resealable bag.
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2. When ready to serve, reheat the cheese sauce if it has cooled. In a heavy-bottomed pot, heat oil to 375°F (190°C). Cook the fries in batches until they achieve a golden-brown color and crisp exterior, about 2 to 3 minutes. Drain on paper towels.
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3. Transfer cooked fries to a serving platter, season with kosher salt, and generously drizzle with the warm cheese sauce. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of potatoes are best for these cheese fries?
Russet potatoes are recommended because their high starch content results in a fluffier interior and crispier exterior.
Why should I use a crinkle cutter for this recipe?
A crinkle cutter creates more surface area, which helps the fries achieve a better crunch and allows more cheese sauce to cling to each fry.
What is the secret to making the cheese sauce velvety?
The combination of sharp cheddar and Velveeta, along with a strained heavy cream infusion, ensures a smooth and stable texture.
How do I prevent the potatoes from turning brown during prep?
Place the peeled and cut potatoes into a bowl of cold water immediately to prevent oxidation.
Why are the potatoes boiled before frying?
Boiling the potatoes briefly (blanching) removes excess surface starch and partially cooks the inside, ensuring a perfect texture after frying.
What aromatics are used to infuse the cheese sauce?
The sauce is infused with yellow onion, jalapeño, and whole black peppercorns for a complex flavor profile.
How long should the cream mixture steep?
The cream mixture should steep for 20 minutes after adding the white wine vinegar to fully absorb the flavors of the aromatics.
Do I need to leave the vegetables in the cheese sauce?
No, you should strain the cream mixture through a fine mesh strainer to remove the solids before adding the cheese.
What purpose does white wine vinegar serve in the sauce?
The vinegar adds a subtle tang that cuts through the richness of the cheese and cream, balancing the flavor.
Is the cheese sauce spicy because of the jalapeño?
The jalapeño provides flavor and a very mild heat; seeding the pepper and straining the solids keeps the spice level low.
What is the correct temperature for the first fry?
The first fry should be done at 325°F (163°C) to cook the potato through without browning it.
What is the correct temperature for the second fry?
The second fry should be at 375°F (190°C) to achieve a golden-brown color and a crisp exterior.
Why use peanut oil for deep-frying?
Peanut oil has a high smoke point and a neutral flavor, making it ideal for the high temperatures required for crispy fries.
Can I make these fries ahead of time?
Yes, you can complete the boiling and first fry steps, then freeze the fries until you are ready for the final frying step.
How do I freeze the fries for later use?
Arrange the once-fried and cooled fries on a parchment-lined baking sheet and freeze until solid before moving them to a bag.
What should I do if the cheese doesn't melt completely?
Set the bowl over a pot of simmering water (a double boiler) and stir until the mixture becomes fully combined and creamy.
When should I season the fries with salt?
Season the fries with kosher salt immediately after they are removed from the second fry while they are still hot.
How much cheese is required for this recipe?
You will need 2 cups of grated cheddar cheese and 2 cups of grated Velveeta cheese.
How long do the potatoes need to boil?
Boil the potatoes in batches for about 4 to 5 minutes until they appear slightly translucent.
Why is it important to dry the potatoes before frying?
Excess moisture can cause the oil to splatter and will prevent the fries from becoming properly crispy.
Can I use a different type of onion?
The recipe calls for yellow onion for its balanced sweetness, but white onion can be used as a substitute.
How long does the first fry take?
The first fry takes about 3 to 4 minutes; the potatoes should be pale and not yet golden.
How long does the second fry take?
The second fry takes approximately 2 to 3 minutes to reach the desired crispness.
What tool is used to remove fries from the oil?
A slotted spoon or a spider is recommended for safely transferring fries from the hot oil or boiling water.
What is the best way to serve these fries?
Serve them immediately on a platter, seasoned with salt and generously drizzled with the warm cheese sauce.
Can I use vegetable oil instead of peanut oil for frying?
Yes, vegetable oil is a suitable substitute if you do not have peanut oil, as long as it has a high smoke point.
How many potatoes are used in this recipe?
The recipe uses 4 lbs of russet potatoes.
Is the cheese sauce similar to Shake Shack?
Yes, this recipe is inspired by the Shake Shack style, aiming for that specific velvety and rich consistency.
Why add peppercorns to the cream if they are strained out?
The peppercorns infuse the cream with a subtle floral heat and spice without leaving gritty bits in the smooth sauce.
Can I use pre-shredded cheese?
Freshly grated cheese is preferred as it melts more smoothly than pre-shredded cheese, which often contains anti-clumping agents.