Ingredients:

  • 4 large Russet potatoes, peeled and cut into 1/4 inch sticks
  • 1 quart peanut oil for frying
  • 1 tsp fine sea salt
  • 1/2 tsp granulated sugar
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground white pepper
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk, room temperature
  • 1.5 cups sharp cheddar cheese, freshly grated
  • 1 tsp pickled jalapeño juice
  • 1/4 cup buttermilk ranch dressing
  • 2 green onions, thinly sliced
  • 1/4 cup pickled jalapeño slices

Instructions:

  1. Cut the Russet potatoes into uniform 1/4 inch sticks to ensure even cooking and a consistent texture.
  2. Submerge the cut fries in a bowl of ice-cold water for 20 minutes to remove excess surface starch.
  3. Drain the potatoes and pat them bone-dry with a clean kitchen towel; removing all moisture is essential for maximum crunch.
  4. Heat the oil in a heavy-bottomed pot to 325°F and par-fry the potatoes for 5 minutes; remove and drain on a wire rack.
  5. Increase oil heat to 375°F and fry the potatoes a second time until they achieve a mahogany-colored, shattering crust.
  6. In a small saucepan, melt butter and whisk in flour for 1 minute; gradually add milk while whisking to create a smooth Mornay base.
  7. Lower heat and stir in the grated cheddar cheese and jalapeño juice until the sauce is velvety and stable.
  8. Whisk together the salt, sugar, paprika, cayenne, onion powder, garlic powder, and white pepper in a small bowl.
  9. Toss the hot fries in the seasoning blend, then top with the cheese sauce, a drizzle of ranch dressing, green onions, and jalapeños.