Dynamite Disco Fries by Carla Hall

Carla Hall
Servings: 4
30 to 60 min

Serve these crispy fries with an aged cheddar cheese sauce for a snack nobody can resist!

  • Ingredients
  • step-by-step directions
Dynamite Disco Fries by Carla Hall
  • Herb Fries
  • 3 pounds Russet Potatoes (scrubbed clean and cut into 1/2" thick fries)
  • Canola Oil (for frying)
  • 3 tablespoons Chopped Parsley
  • 2 tablespoons Chopped Rosemary
  • 2 tablespoons Chopped Thyme
  • Salt
  • Freshly Cracked Black Pepper
Cheddar Cheese Dip
  • 1 Shallot (minced)
  • 2 Garlic Cloves (minced)
  • 2 tablespoons Butter
  • 2 tablespoons Flour
  • 1/2 teaspoon Cayenne
  • 2 Cups Milk
  • 1 pound Aged White Cheddar Cheese (shredded)
  • Salt
  • Freshly Cracked Black Pepper
  • Heat oil to 300°F.
  • Working in batches, fry Potatoes for 6 minutes at 300°F. Remove and drain on a cooling rack over a rimmed baking sheet.
  • Increase oil to 365°F.
  • Working in batches, fry the par cooked Potatoes for 5-6 minutes until rich golden and crispy. Remove to a paper towel-lined plate. Immediately season with Herbs, Salt and Pepper.
  • Serve hot with Aged Cheddar Dip.
  • For Aged Cheddar Dip:
  • Heat a sauce pot over medium with Butter. Add the Shallot, season with Salt and cook until translucent, about 3 minutes. Add the Garlic and cook just until fragrant.
  • Sprinkle in the Flour and Cayenne and stir to form a wet paste. Stir in the Milk, whisking vigorously to try to avoid lumps. Season with Salt and Pepper. Cook for about 5-6 minutes or until slightly thickened.
  • Remove from heat and stir in the Cheese and adjust seasoning to taste. This dip can be made a few days in advance and stored in the fridge.
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