Alley Fries With Balsamic Glaze

1. 1

   Make the balsamic glaze: Bring the vinegar to a simmer in a saucepan over medium-high heat.

2. 2

   Simmer until syrupy and reduced to about 1/2 cup, 8 to 10 minutes; keep warm or at room temperature.

3. 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. 4

   Transfer to a baking sheet using a large slotted spoon; let cool.

5. 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. 6

   Transfer to a paper towel-lined baking sheet using a large slotted spoon.

7. 7

   Season immediately with salt and pepper.

8. 8

   Preheat the broiler.

9. 9

   Transfer the fries to a heatproof platter or baking sheet.

10. 10

    Sprinkle with the cheese and broil until it melts, about 2 minutes.

11. 11

    Drizzle with some of the balsamic glaze and sprinkle with the red pepper flakes.

12. 12

    Photograph by Kat Teutsch

* Per serving · 4 servings · Values may vary.

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