Ingredients:

  • 2 lbs Russet Potatoes, peeled and cut into sticks
  • 3 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 1 cup Whole Milk
  • 8 oz Sharp Cheddar Cheese, freshly grated
  • ¼ tsp Cayenne Pepper
  • Salt to taste

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the potato sticks completely dry with a paper towel to ensure maximum crispiness.
  2. In a large bowl, toss the fries with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  3. Spread the fries in a single layer on a parchment-lined baking sheet, ensuring they are not touching. Bake for 20–25 minutes, flipping halfway through, until mahogany-colored and firm.
  4. While fries bake, melt butter in a saucepan over medium heat. Whisk in the flour for 1 minute to create a blonde roux.
  5. Gradually pour in the milk, whisking constantly until the mixture thickens and bubbles.
  6. Remove the saucepan from heat and stir in the grated cheddar and cayenne pepper until the sauce is glossy and smooth.
  7. Pile the hot baked fries onto a platter and drizzle generously with the warm cheese sauce. Serve immediately.