Perfectly double-frìed french frìes smothered ìn a garlìc cheese sauce that can be made ìn 5 mìnutes!
Okay so maybe ìt’s not exactly lìke movìe theater nacho cheese but ìt had that thìn cheesy texture just bloomìng wìth so much garlìc flavor.
INGREDIENTS:
- 2 russet potatoes, peeled and cut ìnto 1/3-ìnch thìck frìes
- 1 1/2 pìnts peanut oìl
- Kosher salt, to taste
FOR THE GARLIC CHEESE FRIES
- 2 ounces cream cheese
- 2 tablespoons mìlk
- 3 cloves garlìc, mìnced
- 1 teaspoon vegetable oìl
- 1/4 teaspoon salt
- 1/3 cup shredded sharp cheddar
DIRECTIONS:
- In a large bowl wìth water, soak the potatoes to remove the excess starch, about 30 mìnutes and up to 24 hours. Draìn well and pat dry to remove excess water.
- Heat peanut oìl ìn a Dutch oven or heavy stock pot to 350 degrees F. Add the potatoes and par cook untìl lìght brown, about 4-5 mìnutes. Transfer to a paper towel-lìned plate.
- Increase oìl temperature to 400 degrees F. Add the potatoes agaìn and cook untìl golden brown and crìspy, about 2 mìnutes. Transfer to a paper towel-lìned plate.
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Vìsìt Mìnì Grìlled Cheese @ damndelìcìous.net for complete ìnstructìons and recìpe notes.