Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.

Emeril's Perfect Hot And Cheesy Fries

Emeril's Perfect Hot And Cheesy Fries

  • Yield: 6



  • Rinse potato batons in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1 inch and add ice. Refrigerate at least 30 minutes and up to 1 day.

  • In an Emerilware/T-Fal fryer or other electric fryer, heat oil to 325 degrees. Be sure not to fill beyond the maximum fill line.

  • Drain water from potatoes and wrap in a clean dishcloth or tea towel and thoroughly pat dry. Add potatoes, a handful at a time, to hot oil and fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, 6 to 8 minutes. Carefully remove fries from oil and set aside to drain on paper towels for at least 10 minutes and up to 2 hours.

  • When ready to serve, reheat oil to 350 degrees. Transfer potatoes to hot oil and fry again, stirring frequently, until golden brown and puffed, 3 to 4 minutes. Transfer to paper towels to drain, and season with salt and pepper. To serve, spoon 1/3 cup Beef Gravy onto a large platter, top with fries, and top additional gravy if desired. Add Cheddar Bechamel over top. Serve immediately.