Alley Fries With Balsamic Glaze

Ingredients

• 2 cups balsamic vinegar
• 8 cups canola oil
• peanut oil or liquid shortening
• for frying
• 3 pounds russet potatoes
• peeled and cut into fries
• Kosher salt and freshly ground pepper
• 12 ounces gouda cheese
• shredded (about 4 cups)
• Pinch of red pepper flakes

Instructions

1. Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat.
2. Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.
3. Make the fries: Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fryer thermometer registers 220 degrees F. Working in batches, add the potatoes and fry until slightly colored but still pale, about 5 minutes.
4. Transfer to a baking sheet using a large slotted spoon; let cool.
5. Increase the heat to bring the oil temperature to 350 degrees F. Working in batches, return the fries to the hot oil and fry until golden brown, 8 to 10 minutes.
6. Transfer to a paper towel-lined baking sheet using a large slotted spoon.
7. Season immediately with salt and pepper.
8. Preheat the broiler.
9. Transfer the fries to a heatproof platter or baking sheet.
10. Sprinkle with the cheese and broil until it melts, about 2 minutes.
11. Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes.
12. Photograph by Kat Teutsch