Crispy Waffle Fries Poutine with Spicy Cheese Sauce
Recipe courtesy of Keith Brunell, Corporate Chef, Nordstrom Restaurants
Sponsor: Potatoes USA
Spicy Cheese Sauce:
- 8 ounces Sharp yellow Cheddar cheese, grated
- 7 ounces Pepper Jack cheese, coarsely grated
- 1/8 teaspoon Korean or red chile flakes
- 1 teaspoon Smoked paprika
- 6 ounces Water
- 6 ounces Whole milk
- 2/3 ounce Sodium citrate
- 3 1/3 ounces Cream cheese, softened
- 2 teaspoons Cider vinegar
Crispy Waffle Fries:
- 3 pounds Waffle fries
- 2 teaspoons Kosher salt
- 6 ounces Smoked bacon, cut into 1/8-inch pieces, cooked
- 3 ounces Green onions, cut into 1/8-inch pieces
- 1 teaspoon Korean chile flakes
- For the Spicy Cheese Sauce: In a bowl, combine the Cheddar and Jack cheeses, the chile flakes, and paprika.
- In a pot, combine the water, milk, sodium citrate, and cream cheese over low heat until the cheese is melted.
- Pour the milk mixture over the cheese mixture in the bowl. Cover and allow to sit for 5 to 7 minutes for the cheeses to melt.
- Whisk together the ingredients, adding in the vinegar. Use a stick blender if needed. Hold the cheese warm over a water bath.
- For the fries: Cook one serving of fries as the manufacturer directs, or until they are golden brown and crispy. Drain and season with salt.
- Plate and top with warm cheese sauce and garnish with bacon, green onions, and chile flakes.
Waffle fries may be fried or baked. If they are the frozen, pre-seasoned and baked variety, do not add the kosher salt.
You may use a premade spicy cheese sauce; about 18 to 24 ounces is needed.