4 medium russet potatoes, peeled and cut into thin sticks
4 cups (1 liter) vegetable oil (for frying)
1 tsp salt
½ tsp garlic powder (optional)
½ tsp paprika (optional)
2 tbsp cornstarch (for extra crispiness)
For the Cheese Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup (250ml) milk, warmed
1 ½ cups shredded cheddar cheese (or your favorite melting cheese)
½ tsp mustard powder (optional, for flavor)
Salt and pepper to taste
Optional Toppings:
Cooked bacon bits
Sliced jalapeños
Chopped green onions
Sour cream
Instructions
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