Place the potatoes in a large pot and cover with cold water. Bring the water to a boil, over medium heat, then reduce heat to a simmer and add 2 tablespoons of salt. Cook until potatoes are tender, but still firm, about 10 minutes. Drain, let cool and cut each potato lengthwise into 8 slices.

Heat grill to medium-high. Brush the potatoes with the oil and season with salt and pepper. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer the potatoes to a platter and drizzle with the sauce, garnish with fresh cilantro or serve sauce, on the side, as a dip.

Melt the butter in a small saucepan over medium heat, add the flour and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3 minutes. Whisk in the cheese a little at a time until smooth.

Add the jalapenos, chile de arbol and season with salt and pepper. Keep warm.

Serve your fries with Bobby's Mexican Fry Seasoning Shake or his Spanish Paprika Mayo Sauce.