French Fries with Nacho Cheese Sauce and Pickled Jalapeños

Yield: 1 serving, 380 g assembled

Ingredients

French fries
350 g peeled russet potatoes
1500 g vegetable frying oil
2 g salt
1000 g cold water, for soaking

Nacho cheese sauce
55 g whole milk
30 g freshly grated medium cheddar cheese
3 g unsalted butter
2 g plain flour
0.3 g sweet paprika
0.2 g garlic powder
0.2 g salt

Pickled jalapeños
60 g fresh jalapeño peppers
60 g white vinegar with 5 percent acidity
60 g water
5 g sugar
3 g salt
2 g garlic, thinly sliced

Method

Prepare the pickled jalapeños

1. Wash the jalapeños, remove the stems and slice into thin rings.

2. Combine the vinegar, water, sugar, salt and garlic in a small saucepan. Bring to a simmer, stirring until dissolved.

3. Place the jalapeños in a clean heatproof container. Pour the hot brine over them, ensuring they are submerged.

4. Cool for 30 minutes, cover and refrigerate for at least 4 hours. Keep refrigerated and use within 7 days. Drain 30 g for assembly; reserve the remainder.

Prepare the potatoes

1. Cut the potatoes into even sticks approximately 8 millimeters thick.

2. Rinse, then soak in the cold water for 30 minutes. Drain and dry thoroughly with clean towels.

3. Heat the frying oil to 150 degrees Celsius in a deep, heavy saucepan filled no more than halfway.

4. Fry the potatoes in small batches for 5 to 7 minutes, until tender but still pale. Let the oil return to temperature between batches.

5. Drain on a wire rack and cool for 15 minutes.

Make the nacho cheese sauce

1. Melt the butter in a small saucepan over medium-low heat. Stir in the flour and cook for 1 minute without browning.

2. Gradually whisk in the milk until smooth. Simmer gently for 2 minutes, stirring continuously.

3. Remove from the heat. Add the cheddar gradually, stirring until melted.

4. Stir in the paprika, garlic powder and salt. Keep warm over very low heat without boiling. Weigh out 90 g for assembly.

Finish and assemble

1. Heat the frying oil to 185 degrees Celsius.

2. Fry the blanched potatoes in batches for 2 to 4 minutes, until deeply golden and crisp.

3. Drain briefly on a wire rack and immediately toss with the salt.

4. Place 260 g of the seasoned fries in a warm serving dish. Spoon 90 g of warm nacho cheese sauce over the fries and scatter with 30 g of drained pickled jalapeños.

5. Serve immediately.