Ingredients:

  • 4 large russet potatoes (about 2 lbs or 900 g)
  • 2 quarts (2 liters) vegetable oil (for frying)
  • Sea salt (to taste)
  • 1 tablespoon unsalted butter (14 g)
  • 1 tablespoon all-purpose flour (8 g)
  • 1 cup (240 ml) whole milk
  • 1 ½ cups (150 g) shredded sharp cheddar cheese
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper (to taste)

Instructions:

  1. Peel and slice russet potatoes into thin strips (about ¼ inch thick). Soak potato strips in cold water for at least 30 minutes to remove excess starch.
  2. In a saucepan, melt butter over medium heat. Stir in flour and whisk for 1-2 minutes until golden (making a roux). Gradually add milk while whisking, ensuring no lumps remain. Bring to a simmer, cooking until thickened (about 3-5 minutes). Stir in cheese, cayenne pepper, garlic powder, onion powder, salt, and pepper. Mix until smooth. Remove from heat.
  3. Heat vegetable oil in a large frying pan or deep fryer to 350°F (175°C). Drain and pat the soaked potatoes dry thoroughly. Fry potatoes in batches, cooking until golden brown and crispy (about 5-7 minutes per batch). Remove fries and drain on paper towels. Season with salt immediately.
  4. Plate the fries and drizzle or serve alongside the spicy cheese sauce for dipping.