Start by washing and peeling the russet potatoes. Cut them into crinkle-cut fries using a crinkle cutter, or if you don’t have one, cut them into traditional fry shapes. The size doesn’t need to be perfect but aim for a uniformity that allows for even cooking.

Place the cut fries in a large bowl of cold water. You want to soak them for at least 30 minutes. This process helps to remove excess starch, which ensures crispiness when frying.

While the fries soak, let’s whip up the cheese sauce. Begin by heating the canola oil in a medium pot over medium heat. Add the chopped jalapeno and diced onion. Cook until the onion becomes translucent, around 5-7 minutes.

Next, add your heavy cream into the pot. Don’t forget to sprinkle in the sea salt, black peppercorns, smoked paprika, and garlic powder. Stir the mixture frequently, allowing it to reach a gentle simmer.

Once everything is combined and simmering, gradually whisk in the cheddar and processed cheese until melted and smooth. This might take a few minutes of stirring. Once ready, set the sauce aside and keep it warm.

Drain and thoroughly dry the soaked fries using a clean kitchen towel. Using a deep fryer or a large, heavy pot, heat the peanut oil to 350°F (175°C). Fry the crinkle-cut fries in batches for about 3-4 minutes or until they turn a gorgeous golden brown.

Once cooked, remove the fries from the oil and place them on a paper towel-lined plate to absorb excess oil. While they are still hot, sprinkle with sea salt and, if you want, a little extra seasoning for that extra kick.

Now, it’s time to serve! Drizzle your cheese sauce over a mountain of fries, or serve it on the side for dipping. Either way, prepare for an explosion of flavors.