Double frying: a first round in oil at 130–140°C (265–285°F) for about 8–10 minutes, and a second round at 180°C (355°F) until the fries are golden and crisp.
| # | What to do | How long |
|---|---|---|
| 1 | Melt the butter in a small saucepan | — |
| 2 | Sprinkle in the flour and cook for 2 minutes, stirring, into a smooth roux | 2 min |
| 3 | Add the stock gradually, whisking vigorously | 1 min |
| 4 | Add the salt and black pepper and cook | 15 min |
| 5 | Cut the potatoes into thick fries. Soak 30 minutes in cold water | 30 min |
| 6 | Pat dry well and fry in two rounds: 6 minutes at medium heat, then 3 minutes at high heat | 9 min |
| 7 | Drain and sprinkle with salt | 3 min |
| 8 | Place the fries in a bowl, sprinkle with the cheese and pour the hot sauce over the top. Serve right away | 1 min |
