Carnival Street Fries with Spicy Queso Dip

Allergens

Dairy

Ingredients

• 4 large russet potatoes, scrubbed 2 cups vegetable oil 1 cup queso blanco cheese, shredded 1/2 teaspoon ground cayenne pepper (or to taste) 1 tablespoon cornstarch 1/3 cup whole milk Salt and pepper, to taste

Instructions

1. Preheat the oven to 200°F.
2. Use a mandoline or sharp knife to slice the potatoes into 1/4 inch thick fries.
3. In a large heavy bottomed pot, heat the vegetable oil to 350°F.
4. Working in batches, carefully add the fries and fry for about 3 minutes, or until they are golden brown and crispy on the outside but still tender inside. Use a slotted spoon to remove the fries from the oil and transfer them to a paper towel lined tray to drain.
5. Keep the cooked fries in the oven to stay warm while you prepare the queso dip.
6. In a medium saucepan, combine the queso blanco cheese, ground cayenne pepper, cornstarch, and milk over low heat. Stir constantly until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
7. Transfer the spicy queso dip to a serving bowl and place it in the center of your serving platter. Surround it with the warm, crispy fries for an unforgettable snack experience!

Chef’s Insight

To achieve the perfect crispy-on-the-outside, tender-on-the-inside texture, make sure not to overcrowd the fryer or pot. Fry in small batches and remove the fries promptly once they're golden brown.

Notes

To make this dish even more indulgent, serve it with a side of garlic aioli or your favorite dipping sauce.