Here’s what you will need:
2 russet potatoes
1/4 cup extra virgin olive oil
2 tablespoons chopped parsley leaves
1/4 cup freshly grated Parmigiano-Reggiano (Parmesan cheese)
1 tablespoon unsalted butter
1 small onion, finely diced (about 1/2 cup)
2 tablespoons all-purpose flour
1 cup milk
4 ounces Gorgonzola cheese, crumbled
1/4 teaspoon cayenne pepper
For the fries, begin by preheating the oven to 425 degrees F.
Next, cut your potatoes in half lengthwise. Then cut those in half again. Cut each of those piece into fourths to create 16 wedges. Place wedges in a large bowl and set aside.
Next, preheat your baking sheet in the hot oven for at least 5 minutes. This will help keep the fries from sticking to the pan.
While the baking sheet is heating, drizzle your wedges with the olive oil and about 3/4 teaspoon kosher salt. Mix well. Then dump the potatoes onto your preheated baking sheet and spread out in a single layer. Roast for 30 to 35 minutes. Gently shake the pan every now and then, until the potatoes are cooked through and are brown and crispy. Finally, toss the fries in a big bowl with the parsley and cheese.
For the dipping sauce, melt the butter in a small sauce pan. Add the onion and cook over medium-high until the onion is softened, about 7 minutes. Next, whisk in the flour and cook for another minute. Slowly swish in the milk. Continue cooking over moderate heat while whisking until thickened, about 5 more minutes. Remove from heat and whisk in the Gorgonzola cheese. Season with cayenne pepper and salt. Serve warm.