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.
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.
- 1 tablespoon vegetable oil
- 2 cups cheddar cheese grated
- 2 cups heavy cream
- 2 teaspoons kosher salt
- 1/2 teaspoon kosher salt
- 1 tablespoon white wine vinegar
- 2 teaspoons whole black peppercorns
- 1 jalapeno pepper seeded and chopped
- 1/2 yellow onion roughly chopped
- 2 cups velveeta cheese grated
- 4 lbs russet potatoes
- 6 cups peanut oil, for deep-frying
- Carbohydrate 338.934405060596 g
- Cholesterol 880.460000649794 mg
- Fat 274.433965775215 g
- Fiber 21.5218023998187 g
- Protein 174.570906936029 g
- Saturated Fat 167.203744950941 g
- Serving Size 1 1 batch of fries, 8 serving(s) (2684g)
- Sodium 6480.46647551041 mg
- Sugar 317.412602660777 g
- Trans Fat 14.1642271775956 g
- Calories 4472 calories
Step-by-step
- Sauce: 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.
- 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 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 325degreesF 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.
- Tip: 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.
My Unexpected Love Affair with Shake Shack Crinkle Cheese Fries
Let me tell you, I've always considered myself a pretty adventurous eater. I've travelled the globe, sampling street food from bustling markets in Marrakech to elegant restaurants in Paris. Yet, nothing prepared me for the sheer, unadulterated joy of biting into a perfectly crinkled, golden-brown fry, generously drenched in Shake Shack's legendary cheese sauce.
It started innocently enough. A casual lunch break, a friend suggesting we try Shake Shack. I was skeptical – another burger joint, right? But one bite of those fries, that impossibly creamy cheese sauce, and my skepticism vanished. It was a revelation. The cheese sauce wasn't just cheesy; it was complex, a symphony of savory and tangy notes that danced on my tongue. The fries themselves – oh, the fries! Perfectly crisp on the outside, fluffy on the inside, with that signature crinkle that adds a delightful textural dimension. I was hooked. Completely and utterly obsessed.
Now, I'm not usually one for recreating restaurant dishes at home. I prefer the spontaneity of discovering new culinary experiences. But this was different. This wasn't just a meal; it was an experience, a memory etched into my taste buds. I knew I had to try and recreate this magic in my own kitchen. And after several attempts, several iterations, and a few very cheesy disasters, I finally perfected my own version of Shake Shack’s crinkle-cut cheese fries.
The journey wasn't without its challenges. Mastering the perfect crinkle-cut was surprisingly tricky. I experimented with different potato varieties, thicknesses, and cutting techniques. The cheese sauce was another beast altogether. I scoured countless recipes, tweaking and refining until I arrived at the perfect balance of creamy, sharp, and tangy. But every trial, every slightly off-kilter flavor, brought me closer to that moment of pure cheesy bliss.
And let me tell you, the moment you bite into one of these homemade fries, freshly made and generously coated in your very own Shake Shack-inspired cheese sauce, it's worth every minute of effort. It’s the taste of triumph, the satisfaction of recreating a culinary masterpiece, the joy of sharing this deliciousness with friends and family.
This isn't just a recipe; it's a story. A story of culinary obsession, of experimentation, and ultimately, of delicious success. It’s a testament to the power of food to transport us, to evoke memories, and to bring people together. So grab your potatoes, your cheese, and your crinkle cutter, and get ready for a cheesy adventure. You won't regret it. This recipe is more than just fries; it's a taste of happiness, a taste of home, and a taste of that unforgettable Shake Shack experience.
This recipe is perfect for a fun Friday night in with friends, a casual get-together, or even a special occasion. The creamy cheese sauce is the star of the show, but the perfectly crisp fries are a close second. The combination of textures and flavors is simply irresistible. So, gather your ingredients and get ready to embark on a culinary journey that will satisfy your cravings for delicious, cheesy, and perfectly crinkled fries. Prepare to be amazed!
Beyond the recipe itself, this experience has taught me the value of perseverance and the rewards of culinary experimentation. It's a testament to the power of a simple dish to bring so much joy. So, go ahead, try this recipe and share your experience with me! I'd love to hear your thoughts and see your amazing recreations.
