Crispy, Homemade Fries with Sriracha Mayo, Avocado-Cilantro Sauce & Beer Cheese

Crispy, homemade fries with sriracha mayo, avocado-cilantro sauce & beer cheese

Don’t settle for dipping pre-frozen fries in boring ketchup. Give your dinner a boost with these easy homemade fries and mouthwatering dipping sauces.

Thank you Kasim Hardaway —culinary photographer, recipe developer and food blogger—for this recipe.

Ingredients

French Fry Ingredients

Sriracha Mayo Ingredients

 

Avocado-cilantro Sauce Ingredients

 

Beer Cheese Ingredients

 

Steps

  • 1

    French Fries

    Fill a large bowl with cold water.

  • 2

    Peel and rinse the potatoes.

  • 3

    Place the bowl into the refrigerator and let the potato sticks soak overnight.

  • 4

    Drain the water and lay the potato sticks out onto paper towels or clean kitchen towels. Dry the potato sticks off as much as possible.

  • 5

    Fill a large, heavy pot with 2” of oil. Heat the oil to 310° and fry the potato sticks in small batches for 4-5 minutes per batch. This is the first round of frying, so the potatoes will not be completely cooked. Transfer each partiallyfried batch of fries to clean paper towels to drain.

  • 6

    Bring the oil up to 400° F. Fry each batch of fries for another minute or two until the fries are crispy and golden. Transfer fries to clean paper towels and immediately sprinkle with flaky sea salt.

  • 7

    Sriracha Mayo

    Combine mayonnaise, sriracha, garlic powder and citrus juice in a bowl. Stir to combine.

  • 8

    Season with a pinch or two of salt to taste. Add more lime juice if desired.

  • 9

    Avocado-cilantro Sauce

    Place all ingredients, except avocado oil, salt, and pepper, in a blender.

  • 10

    Pulse until well combined.

  • 11

    Turn the blender to low and slowly drizzle in the avocado oil until fully blended.

  • 12

    Taste and adjust with salt and pepper to your liking.

  • 13

    Beer Cheese

    Melt butter in a small saucepan over medium-low heat. Add flour and whisk for 1-2 seconds until completely combined.

  • 14

    Stir in 1/4 cup of milk slowly until the sauce starts to thicken. Slowly add the remaining 1/4 cup of milk.

  • 15

    Stir 1-2 minutes until the sauce becomes thicker, then slowly whisk in beer to combine.

  • 16

    Bring to a quick boil, then turn back down to low heat.

  • 17

    Add mustard powder, garlic powder, and pepper, and let the sauce set for 4-5 minutes, stirring occasionally.

  • 18

    Grate in the cheese and add the paprika and cayenne, whisking slowly to combine. Season with salt and pepper to taste.