- Fill a large bowl with cold water.
- Peel and rinse the potatoes.
- Place the bowl into the refrigerator and let the potato sticks soak overnight.
- 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.
- 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.
- 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.
- Combine mayonnaise, sriracha, garlic powder and citrus juice in a bowl. Stir to combine.
- Season with a pinch or two of salt to taste. Add more lime juice if desired.
- Place all ingredients, except avocado oil, salt, and pepper, in a blender.
- Pulse until well combined.
- Turn the blender to low and slowly drizzle in the avocado oil until fully blended.
- Taste and adjust with salt and pepper to your liking.
- Melt butter in a small saucepan over medium-low heat. Add flour and whisk for 1-2 seconds until completely combined.
- Stir in 1/4 cup of milk slowly until the sauce starts to thicken. Slowly add the remaining 1/4 cup of milk.
- Stir 1-2 minutes until the sauce becomes thicker, then slowly whisk in beer to combine.
- Bring to a quick boil, then turn back down to low heat.
- Add mustard powder, garlic powder, and pepper, and let the sauce set for 4-5 minutes, stirring occasionally.
- Grate in the cheese and add the paprika and cayenne, whisking slowly to combine. Season with salt and pepper to taste.
Chef Kasim Tip
Get restaurant-quality, crispy, golden fries that we all know and love with one simple trick: soaking your potatoes in water. It may sound too good to be true, but trust me, this easy step will change your fry game. You may be asking yourself how can potatoes submerged in H20 upgrade my fries?
The answer is actually is two pronged. Yes, water is that effective. Not only does it draw out excess starch, softening the texture of the carb and allowing you to achieve optimum crispiness, but it will also keep your fries from sticking together. While you can dunk your cut fries in cold, salted water for an hour or two, the best practice is soaking them overnight. Allow your fries to dry completely before frying to crispy perfection.