Alley Fries With Balsamic Glaze

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 50 min
  • Cook: 25 min
  • Yield: 4 servings
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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

Kosher salt and freshly ground pepper 

12 ounces gouda cheese, shredded (about 4 cups)

Pinch of red pepper flakes


  1. Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat. Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature. 
  2. 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. Transfer to a baking sheet using a large slotted spoon; let cool. 
  3. 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. Transfer to a paper towel-lined baking sheet using a large slotted spoon. Season immediately with salt and pepper. 
  4. Preheat the broiler. Transfer the fries to a heatproof platter or baking sheet. Sprinkle with the cheese and broil until it melts, about 2 minutes. Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes. Photograph by Kat Teutsch
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