Name: Copycat Shake Shack Crinkle Cheese Fries
Cuisine: International
Ingredients: Cheese Sauce; 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; Crinkle Fries; 4 lbs russet potatoes; 6 cups peanut oil, for deep-frying; 2 teaspoons kosher salt

Ingredients

Cheese Sauce

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

Method

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1.
Sauce: In a large saucepan over medium, heat oil. Add onion, jalapeno, 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. 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 batch

Copycat Shake Shack Crinkle Cheese Fries

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