Brewery Fries Recipe

Prepare potatoes

Wash and scrub the russets well. Leave the skin on for texture. Cut each potato into 1/3–1/2-inch thick sticks (about steak-fries thickness). Place cut fries in a large bowl of cold water and soak 30–60 minutes to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional, for extra-crispy fries)

Bring a large pot of water to a gentle boil and add 1 tsp kosher salt. Blanch fries in batches for 3 minutes, then drain and transfer to a cooling rack to dry for 10 minutes. (Alternatively, par-fry in oil at 325°F for 3–4 minutes and drain.)

Fry

In a heavy-bottomed pot or deep fryer, heat canola oil to 375°F (190°C). Fry the dried potato sticks in batches so they have room—about 3–4 minutes per batch—until golden and crisp. Use a slotted spoon or spider to remove fries and drain on paper towels or a cooling rack. Immediately season with kosher salt and freshly ground black pepper.

While fries are still hot, combine smoked paprika, garlic powder, onion powder, ground cumin, dried oregano, brown sugar and fine sea salt in a small bowl. Sprinkle the seasoning evenly over the hot fries and toss gently so the spice mix adheres. Taste and adjust salt if needed.

Make roux and add liquids

In a small saucepan over medium heat melt the unsalted butter. Whisk in the flour and cook 1–2 minutes, stirring constantly, until it becomes a pale blond roux but does not brown.

Slowly whisk in the beer until smooth, then whisk in the milk. Bring mixture to a gentle simmer, whisking so it thickens slightly (2–3 minutes). Reduce heat to low.

Remove pan from heat and whisk in the finely grated sharp cheddar a handful at a time until fully melted and smooth. Stir in Dijon mustard, Worcestershire sauce, salt and black pepper. If sauce is too thick, thin with a tablespoon or two of milk or beer. Keep warm over very low heat or in a small insulated container.

If not already done, crisp and chop bacon and keep warm. Preheat oven to 200°F (90°C) and use as a holding station for finished fries so they stay warm and crisp.

Place a generous portion of hot seasoned fries on a serving tray or individual plates. Spoon warm beer cheese sauce over the fries (about 1/4 cup per serving) and sprinkle shredded sharp cheddar so it melts slightly from the heat. Scatter pickled jalapeños, chopped crispy bacon, and sliced green onions over the top. Finish with a light sprinkle of chopped cilantro if using.

Serve immediately while fries and cheese sauce are hot and the fries are crisp.