Best Grilled Yukon Gold Steak Fries With Chile Cheese Sauce Recipes

YUKON GOLD AND GREEN CHILE HASH

Steps:

• Preheat the oven to 350 degrees F.
• Cut the top third of the garlic off and discard. Place the garlic head into a piece of foil and sprinkle with salt and pepper. Add some olive oil and enclose in the foil. Put into the oven and roast until golden and tender, 30 to 35 minutes.
• Increase the oven to 375 degrees F.
• Place the poblano on a sheet pan and into the oven. Roast, about 25 minutes. Remove the poblano from the oven and place into a bowl. Cover with plastic wrap and allow to steam, about 10 minutes. Peel, stem, seed and dice the poblano. Set aside.
• Place the diced potatoes into a pot and cover with water. Season the water with salt and turn the heat to medium-high. Cook until tender, and then drain.
• To a cast-iron pan over medium-high heat, add the butter, canola oil and shallots. Allow the shallots to sweat, 2 to 3 minutes. Add the drained potatoes in one layer and allow them to crust and brown, about 5 minutes. Add the poblano and piquillo peppers. Smash 2 of the roasted garlic cloves and toss to combine. Add the cilantro and toss to combine. Taste and season if necessary.

SEASONED FRIES WITH CHEESE SAUCE

Steps:

• Toss half a 28-ounce bag frozen crinkle-cut fries with 1 tablespoon olive oil and 1/4 teaspoon each kosher salt, pepper, garlic powder, onion powder and paprika. Spread on a baking sheet and bake at 425˚ until crisp, about 30 minutes. Heat 1/2 cup half-and-half in a saucepan over medium heat until steaming; add 4 ounces diced sharp cheddar cheese and 2 diced slices American cheese. Cook, whisking, until smooth. Whisk in 1/2 teaspoon Worcestershire sauce. Season with salt and pepper. Serve with the fries.

CHRISTINA'S STEAK FRIES WITH CHEESE SAUCE

Steps:

• To make the fries: Peel the potatoes and cut into desired French-fry size. Put into a bowl of ice water and let stand for 10 minutes.
• Meanwhile, to make the cheese sauce: Combine all ingredients in a small saucepan over medium heat and cook, stirring, until melted and smooth. Remove from heat and set aside.
• Heat shortening in a large pot, deep skillet or deep-fat fryer. Drain potatoes and dry thoroughly. Working in small batches, fry the potatoes until golden brown, about 10 minutes. Using a slotted spatula, transfer fries as they cook to a brown paper bag. Add the salt, pepper, and Parmesan and shake to coat well. Serve immediately with the cheese sauce.