• Wash and peel potatoes, then dry so they are easier to handle.  
• Slice each potato in half the long way, lay the cut side flat on the cutting surface and cut into 1/2-inch to 1/4-inch slices. Stack these slices and cut them into the same width sticks to make french fries. Repeat with the remaining potatoes.
• Put the cut potatoes in a large bowl and cover with cool water. Soak for at least 20 minutes or up to an hour. This step gets rid of excess starch, resulting in fluffier and crispier fries. Alternatively, you can place fries in a pot. Cover with cold water and add about 1 tsp salt. Bring the potatoes to a boil for 5 minutes. Drain the water.  If I am short on time, I skip these steps and the fries are just a little less crispy.  No big deal. 
• Drain and dry potatoes really well. Sometimes I use a salad spinner, but I always use thick paper towels or clean kitchen towels and really wipe them down.  A dry fry is a crispy fry!
• Place fries on a parchment lined baking sheet or in the basket of your air fryer. Instead of coating my fries with olive oil, I prefer to use an olive oil sprayer so the oil doesn’t weigh the fries down. Spray fries well with olive oil spray, then season fries liberally with salt - I like a fine salt because it sticks better.  
• Air Fryer: Cook in small batches on 390/400 for 14-16 minutes, flipping or or shaking them halfway through. 
• Oven:  bake on 450 for 20 minutes, then flip and finish cooking for about 10 minutes. 
• After fries are finished cooking, immediately toss with old bay seasoning and additional salt (if desired).  Start with a little of the seasoning, then add more as you wish. You can also add the seasoning before cooking, but I like to do it after as my kids aren’t fans (yet, lol!) and I can control the level of seasoning better. 

For the cheese sauce:

• In your skillet, melt butter over medium heat. Sprinkle in the flour and whisk together.
• Slowly whisk in 1 1/2 cups of almond milk, and continue to whisk until the mixture comes to a boil and begins to thicken. Once thickened, remove sauce from heat and stir in cheese until fully melted, adding salt to taste. If you need to thin it out, add in some additional milk in 1/4 cup increments.
• You can sprinkle some old bay into your cheese sauce if you want!