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.


French Fry Ingredients

Sriracha Mayo Ingredients


Avocado-cilantro Sauce Ingredients


Beer Cheese Ingredients



  • 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.