Crispy Potatoes with Cheese Sauce

Ingredients

• potatoes
• frying oil
• salt
• 1 medium cup white vinegar
• optional potato seasoning
• 150 grams cooking cream
• 100 grams cheddar cheese
• ½ teaspoon garlic powder
• water

Instructions

1. Scrub the potatoes well with a scouring pad in the sink, keeping the skins on.
2. Cut the potatoes on a cutting board into even, slightly thick sticks.
3. Put water in a pot on the stove, then add the cut potatoes and salt.
4. Leave the potatoes on the stove until the water boils and the potatoes are approximately 50 to 60% cooked, or half-cooked.
5. Test a potato outside the pot with a knife. If the knife enters and comes out easily, this means the potatoes have reached the desired level of doneness without being fully cooked.
6. Remove the potatoes from the boiling pot and set aside.
7. Add the white vinegar to the pot or to the boiled potatoes, as stated by the chef, then leave the potatoes until completely cool.
8. Place the cooking cream in a saucepan over low heat.
9. When the cream begins to simmer gently in the saucepan, add the cheddar cheese.
10. Stir the cheddar cheese with the cooking cream in the saucepan until the cheese melts completely and the mixture thickens slightly.
11. Add garlic powder to the saucepan of cheddar sauce over low heat, then mix the sauce.
12. Once completely cool, drain the potatoes and dry them on a paper towel until all water is removed.
13. Heat the frying oil in a frying pan or deep-frying pot.
14. Lower the potatoes into the hot frying oil in batches in the frying pan or deep-frying pot so the oil does not cool down.
15. Fry the potatoes in the frying pan or deep-frying pot until the bubbles subside, the color is right, and they reach the desired crispness.
16. Remove the potatoes from the frying oil and immediately season them with the optional potato seasoning while hot.
17. Serve the crispy potatoes hot with the cheddar sauce.