Copycat Shake Shack Crinkle Cheese Fries
I didn’t know cheese sauce until I KNEW Shake Shack cheese sauce. Think of the best nacho cheese sauce you’ve ever had. Then forget it forever. This is its replacement. Pour it on homemade crinkle fries and, you’ve got yourself a new hobby.
- Ready In:
- 2hrs 3mins
- 1 tablespoon vegetable oil
- 1⁄2 yellow onion, roughly chopped
- 1 jalapeno pepper, seeded and chopped
- 2 teaspoons whole black peppercorns
- 1⁄2 teaspoon kosher salt
- 2 cups heavy cream
- 1 tablespoon white wine vinegar
- 2 cups cheddar cheese, grated
- 2 cups Velveeta cheese, grated
- 4 lbs russet potatoes
- 6 cups peanut oil, for deep-frying
- 2 teaspoons kosher salt
- In a large saucepan over medium, heat oil. Add onion, jalapeño, peppercorns, and salt. Cook, stirring occasionally until onion has softened, 5 to 7 minutes. Remove from heat. Add the cream and vinegar; allow to steep for 20 minutes.
- Meanwhile, In a deep heatproof bowl, combine cheeses. Place a fine mesh strainer over the bowl containing the cheese. Strain cream mixture over the cheese mixture. Discard solids from strainer. Using a wooden spoon stir cheese mixture until smooth and fully melted. If cheese doesn’t melt completely, set bowl over a pot of simmering water and stir until cheese melts and mixture is fully combined. Cover with foil and set aside while preparing Crinkle Fries.
- Fill a large bowl with cold water. peel potatoes, placing in water to keep from turning brown.
- Slice potatoes 1/2 inch thick lengthwise. Place potato slices in water as you work.
- Fill another large bowl with cold water.
- Bring a large pot of water to a boil.
- Place a slice of potato on your work surface. Using a crinkle cutter, and starting at one end of the potato, firmly press into the potato, making sure to punch all the way through to create the familiar wavy shape. Repeat your next cut 1/2- inch from the first, creating your first “crinkle fry” Submerge the fries in the prepared bowl of water. Continue with remaining potato slices.
- Rinse the cut fries in cold water, to remove excess starch. Set aside a few baking sheets topped with layers of paper towels.
- Cook fries in n boiling water in batches (so the water does not drop below a simmer) until they start to become slightly translucent, 4-5 minutes. Remove fries from water using a slotted spoon, or a spider, to prepared baking sheets. Pat fries dry thoroughly, and allow to cool fully (they can be placed in the refrigerator or freezer once they are no longer very hot) to speed cooling.
- In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 325°F Working in batches, fry until potatoes are a pale, and are not yet golden, 3 to 4 minutes a batch. Drain on paper towel-lined racks. Allow to cool completely.
- Fries can be frozen at this point; to assist in quick preparation in the future.
- To freeze: spread fries on a rimmed baking sheet lined with wax or parchment paper; place in freezer until frozen solid. Transfer fries to a resealable plastic bag until ready to cook.
Cook the fries:
- Prepare two baking sheets by topping with a few layers of paper towels. Reheat cheese sauce if it has cooled.
- In a large heavy-bottomed pot or Dutch oven fitted with a deep-frying or candy thermometer, heat oil until 375 degrees F. Working in batches, cook fries until golden brown and crisp, 2 to 3 minutes a batch. Drain on prepared baking sheets. Transfer fries to a platter, season with salt. Top with cheese sauce. Serve immediately.