Categories: Sides

Ingredients

• 2 russet potatoes, peeled and cut into 1/3-inch thick fries
• 1 1/2 pints peanut oil
• Kosher salt, to taste
• For the garlic cheese fries
• 2 ounces cream cheese
• 2 tablespoons milk
• 3 cloves garlic, minced
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt
• 1/3 cup shredded sharp cheddar

Directions

1. In a large bowl with water, soak the potatoes to remove the excess starch, about 30 minutes and up to 24 hours. Drain well and pat dry to remove excess water.
2. Heat peanut oil in a Dutch oven or heavy stock pot to 350 degrees F. Add the potatoes and par cook until light brown, about 4-5 minutes. Transfer to a paper towel-lined plate.
3. Increase oil temperature to 400 degrees F. Add the potatoes again and cook until golden brown and crispy, about 2 minutes. Transfer to a paper towel-lined plate.
4. Melt cream cheese in a small saucepan over medium high heat. Whisk in milk, garlic, oil and salt. Stir in the cheese until smooth. If the sauce is too thick, add more milk as needed.
5. Serve fries immediately, drizzled with cheese sauce.

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