Ingredients:

  • 2 lbs (900g) Russet Potatoes (Idaho potatoes), peeled
  • 2 quarts (2 litres) High-Heat Neutral Oil (Peanut, Canola, or Sunflower), for frying
  • 2 tsp (10g) Fine Sea Salt, plus more for seasoning
  • ½ cup (120ml) Mayonnaise (full fat)
  • ¼ cup (60ml) Ketchup
  • 2 Tbsp (30ml) Sweet Pickle Relish
  • 1 tsp (5ml) White Vinegar or Apple Cider Vinegar
  • ½ tsp (2.5g) Granulated Sugar
  • Pinch of Black Pepper and Paprika
  • 1 large (300g) Yellow Onion, finely diced
  • 1 Tbsp (15g) Unsalted Butter or Neutral Oil
  • ½ cup (120ml) Water (for deglazing/steaming the onions)
  • 4 slices American Cheese (processed slices)
  • 2 Tbsp (15g) Chopped Fresh Parsley (optional garnish)

Instructions:

  1. Cut the potatoes into ¼-inch (6mm) thick uniform sticks. Place the cut potatoes in a large bowl of cold water for at least 30 minutes (up to 4 hours) to remove excess starch. Drain and pat the fries completely dry using paper towels or a clean tea towel.
  2. Prepare the Secret Sauce: Combine all sauce ingredients (mayonnaise, ketchup, relish, vinegar, sugar, pepper, paprika) in a small bowl. Stir well and place in the fridge to allow the flavours to meld.
  3. Caramelize the Onions: Melt the butter or oil in a non-stick pan over medium-low heat. Add the diced yellow onion. Cook slowly, stirring occasionally, for 15–20 minutes until they achieve a deep, gorgeous caramelization. If they start to stick, add a splash of water (deglazing) and scrape up the browned bits. Remove from heat and set aside.
  4. Heat the Oil: Pour the oil into a heavy pot and attach a thermometer. Heat the oil to 325°F (160°C).
  5. First Fry (Blanching): Working in batches, carefully lower the dry potatoes into the oil. Fry for 4–5 minutes until the fries are soft and just beginning to turn a pale yellow colour. Do not brown them.
  6. Rest and Reheat: Remove the fries with a slotted spoon and drain them onto a wire rack. Increase the oil temperature to 375°F (190°C).
  7. Second Fry (Crisping): Return the blanched fries to the hotter oil. Fry for 2–3 minutes until deeply golden brown and beautifully crisp. Drain immediately.
  8. Season: Immediately toss the finished chips in the fine sea salt.
  9. Assembly: Place the hot, seasoned chips onto a heatproof serving plate. Lay the 4 slices of American cheese directly over the top of the hot fries. If the chips aren't hot enough to melt the cheese, place the dish under a preheated grill (broiler) for 30–60 seconds until the cheese is gooey and melted.
  10. Finish: Spoon the warm caramelized onions liberally over the melted cheese and chips. Drizzle the Secret Sauce generously over the entire pile. Garnish with fresh chopped parsley, if desired, and serve immediately.