Ingredients

• 6 large Yukon gold potatoes, scrubbed
• 1/4 cup canola oil
• Kosher salt and freshly ground black pepper, for seasoning
• Chile-Cheese Sauce, recipe follows
• Fresh chopped cilantro leaves
• Serving suggestions: Bobby's Mexican Fry Seasoning or Spanish Paprika Mayo Sauce, recipes follow
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 1/4 cups whole milk, heated
• 10 ounces grated white Cheddar
• 3 jalapeno chiles, grilled, peeled, seeded and finely diced
• Pinch chile de arbol
• Salt and freshly ground black pepper
• 1 1/2 tablespoons ancho chile powder
• 1 teaspoon ground cumin
• 1 teaspoon granulated onion
• 1/2 teaspoon dried oregano
• 2 teaspoons kosher salt
• 1 cup mayonnaise
• 1 tablespoon aged sherry vinegar
• 2 cloves finely chopped garlic
• 1 grilled plum tomato
• 2 teaspoons smoked Spanish paprika
• Salt and freshly ground black pepper
• 2 tablespoons finely chopped flat-leaf parsley, plus leaves for garnish

Instructions

1. Watch how to make this recipe.
2. 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.
3. 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.
4. 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.
5. Add the jalapenos, chile de arbol and season with salt and pepper. Keep warm.
6. Combine all ingredients in a small bowl.
7. Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley.