Crispy Seasoned Curly Fries with Homemade Beer Cheese Dip
These golden crispy curly fries are seasoned with a perfect blend of paprika, garlic powder, onion powder, and cayenne pepper, then paired with a rich and creamy beer cheese dip. The potatoes are spiral-cut for maximum surface area and fried to perfection at 320°F. The accompanying cheese sauce combines sharp cheddar with beer for a tangy, smooth dip that's enhanced with nutmeg and a hint of heat. Perfect for game day, casual gatherings, or as an indulgent appetizer that brings restaurant-quality flavors to your home kitchen.
Ingredients
- 1 qt extra virgin olive oil
- 2 lb russet potatoes
- ¾ teaspoon kosher salt, divided
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper, divided
- 1 TBS butter, unsalted
- 2 TBS all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
texture may vary slightly
- 1 garlic clove, crushed
- 1 cup whole fat milk
- 1 cup beer
- 8 oz shredded cheddar cheese
- ⅛ teaspoon ground nutmeg
Instructions
- 1
Heat oil in Dutch oven until it reaches 320°F
- 2
Peel and rinse potatoes clean
- 3
Use spiralizer to cut potatoes following manufacturer's directions and cut strings to desired length
- 4
Remove excess water from potatoes with paper towels and fry in batches
- 5
Drain fries on cooling rack set over baking sheet
- 6
Season fries with salt, paprika, garlic powder, onion powder and cayenne pepper
- 7
Keep fries warm in oven set at 200°F and begin making beer cheese dip
- 8
Melt butter in nonstick saucepan on medium-high heat
- 9
Stir in flour and garlic when butter has melted and cook for a minute without burning garlic
- 10
Slowly whisk in milk and continue whisking until flour mixture is incorporated and sauce starts to thicken
- 11
Stir in beer
- 12
Slowly whisk in cheddar cheese in batches once beer is incorporated and continue whisking until cheese is melted
- 13
Season cheese sauce with remaining salt, cayenne and nutmeg
- 14
Serve curly fries with beer dip
Tips
Pat potatoes completely dry before frying to prevent oil splatter and achieve maximum crispiness.
Fry in small batches to maintain oil temperature and ensure even cooking throughout.
Keep the cheese sauce warm over low heat and whisk occasionally to prevent it from breaking or becoming grainy.
Good to Know
Cooked fries best enjoyed immediately. Cheese sauce can be refrigerated for 3 days and reheated gently.
Potatoes can be spiralized and soaked in cold water up to 4 hours ahead. Pat dry before frying.
Serve immediately while fries are hot and crispy with warm cheese sauce for dipping.
Common Mistakes
Don't overcrowd the fryer to avoid temperature drops and soggy fries.
Don't let the garlic burn when making the roux or it will taste bitter.
Don't add cheese too quickly or the sauce may break and become grainy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
texture may vary slightly
General Alternatives
FAQ
Can I bake these instead of frying?
Yes, toss spiralized potatoes with 2-3 tablespoons oil and bake at 425°F for 25-30 minutes, turning once halfway through for even browning.
What type of beer works best for the cheese sauce?
Light lagers or wheat beers work well as they don't overpower the cheese. Avoid very hoppy or dark beers which can make the sauce bitter.
How long will the cheese sauce keep warm?
Keep over low heat for up to 2 hours, whisking occasionally. If it gets too thick, thin with a splash of milk or beer.