Crisp Potatoes with Gorgonzola


  • 16 lbs. Idaho® French-fries, cross-cut
  • Gorgonzola sauce (see below)
  • 12 ounces Gorgonzola cheese, crumbled
  • 1/3 cups chopped chives
  • 3 tablespoons cracked pepper
  • Gorgonzola Sauce
  • 6 lbs. whole butter
  • 1-1/2 lbs. flour
  • 2 gallons whipping cream
  • 12 oz. Gorgonzola cheese, crumbled


  1. Deep fry French Fries at 350°F.-360°F. until very crisp.
  2. Place 10 oz. cooked and drained fries (approximately 16 oz. uncooked) on serving plate and drizzle with 3 oz. Gorgonzola Sauce.
  3. Garnish with 3/4 oz. crumbled Gorgonzola cheese, 1 teaspoon cracked pepper Serve immediately. (Sauce can be served on the side as pictured.)
Gorgonzola Sauce
  1. Melt butter slowly in large saucepan.
  2. Gradually whisk in flour to make roux. Cook for 4-5 minutes over low heat.
  3. Whisk in cream, blending until roux is incorporated into the cream. Heat to 170°F.
  4. Combine 1 quart of sauce with 12 oz. Gorgonzola cheese, reserving remaining sauce. (remaining sauce should be chilled in ice bath, then refrigerated for later use.)
  5. Blend together and heat to 170°F. Keep sauce warm until ready for use.
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Yield: 16 servings

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