Hot, salty, crispy french fries are the one thing I cannot live without. While I love them crispy and plain or maybe with some really good ketchup, I also wouldn’t think twice about diving headfirst into a huge plate of cheese-covered spuds.
Oftentimes my husband and I frequent sports bars on football Sundays and order cheese fries and beers (not healthy, but delicious!), and that’s when the little voice inside my head starts telling me I need to create a dish combining beer and cheese fries. Ta-da! It does take a bit of time to make the homemade fries, so if you don’t want the hassle, then there are great frozen brands you can substitute with. The sauce is very rich, very good and perfect for sharing with your man (or not!) during the games.
Loaded beer cheese fries recipe
Homemade french fries are covered in a creamy beer cheese sauce and topped with tomatoes, onions, olives and fresh cilantro. For an extra kick, add a few dashes of your favorite hot sauce.
Prep time: 45 minutes | Cook time: 20 minutes | Total time: 1 hour 5 minutes
- 1 quart canola oil
- 4 large russet potatoes
- Sea salt, for seasoning
- 1 cup beer cheese (see recipe below)
- 2 medium-size tomatoes, diced
- 1 small red onion, diced
- 2 green onions, sliced thin
- 1/2 cup sliced black olives
- Chopped fresh parsley or cilantro, for garnish (optional)
- Hot sauce (optional)
- Peel the potatoes, and slice them into french fries or wedges.
- Place the potatoes in a large bowl of cool water, and soak them for 30 minutes. Drain the potatoes, and pat them dry with paper towels.
- To a large, deep pot, add the canola oil, and heat over medium-high heat until the oil reaches about 275 degrees F.
- Drop batches of the potatoes into the oil, and fry for about 6 to 7 minutes or until the fries turn a golden brown color. Using a slotted spoon, transfer the cooked fries to a baking sheet lined with paper towels to drain. Repeat with the remaining potatoes.
- To assemble the dish, place the prepared fries on a large serving platter.
- Generously spoon the warm beer cheese sauce over the top, and then top with diced tomatoes, red and green onions, black olives and parsley or cilantro (and a few dashes of hot sauce, if desired).
- Best served warm.
Homemade beer cheese sauce recipe
Spoon this thick, super-rich and creamy beer-infused cheese sauce on top of homemade fries.
Yields 2 cups
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup milk
- 1/4 cup heavy whipping cream
- 1/2 cup beer
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 (12 ounce) block sharp white cheddar cheese, grated
- To a pot over medium-high heat, add the butter and flour. Cook the mixture for about 3 minutes, whisking constantly.
- Add the milk, heavy cream and beer, and bring the sauce to a light simmer for about 2 minutes.
- Reduce the heat to medium-low, add the remaining ingredients, and whisk until the cheese has melted and is thick, about 5 minutes.
- Pour the sauce into a bowl, and set aside.