Whether you are snacking while watching the big game or need a fun appetizer, these Seasoned Curly Fries with Beer Cheese fit the bill.
I like football. I really do. When I was a kid, I enjoyed watching the big games with my dad. Back then we cheered for the Houston Oilers. But today, a few decades later, the Oilers are gone and honestly, watching these games is all about the food.
Game day food is usually fun finger food. It’s about nibbling on this and that and hanging out with friends and family. Generally a good time with good food.
Why this recipe is so awesome
Game day food can be fried or cheesy. You might have a spread of vegetables and dip, but it’s not really about eating healthy! For my family, my pulled pork nachos are a must. But our latest obsession is beer cheese.
Combine salty and delicious curly fries with a creamy cheese dip and you have heaven. I am not a fan of beer, but I do like to use it in my cooking. It adds a great hoppiness to the cheese dip.
If you don’t have a spiralizer, you could make this cheese dip to go with regular french fries, pretzel bites or tortilla chips. But I seriously suggest you get a spiralizer. They make all kinds of food fun.
And if you want to get your kids to eat the veggies, the spiralizer is definitely the way to go. Of course, no one says no to french fries, whether they are regular or curly. And seasoned fries are even more irresistible.
Your game day menu will never be the same again!
Ingredients you need
- Frying oil: I fry using olive oil or canola oil. Yes you can fry with extra virgin olive oil. Use whatever frying oil you prefer.
- Russet potatoes: The best french fries are made with russet potatoes.
- Beer: I do not drink beer, so I use whatever beer my husband has in the fridge.
- Cheddar cheese: I love the bite of sharp cheddar cheese which comes in a variety of flavor profiles and colors. But you can use a variety of cheeses, even add some gruyere, swiss, havarti, gouda or mozzarella.
- Whole milk, flour, butter: The base of the cheese sauce is started with a roux made of flour and butter. If you do not want to use flour, replace these with heavy cream.
- Seasonings: salt, paprika, garlic powder, onion powder, cayenne pepper, ground nutmeg
1. Heat oil in a 5-quart Dutch oven until it reaches 320ºF. You do not want the oil to get too hot or else the outside of the potatoes will burn and the inside will remain raw. In the mean time, peel and rinse clean potatoes. Using a sprializer of your choice, follow the manufacturer’s directions and spiral cut the potatoes. Cut the longer potato strings to desired length and set aside.
3. Use a paper towels to remove excess water from potatoes. This prevents the hot oil from bubbly over and splattering. Fry the potatoes in batches.
4. Drain fried potatoes on a cooling rack set over a baking sheet or a baking sheet lines with paper towels. Combine spices and season the fries with it. Keep fries warm in oven set at 200ºF and begin making the beer cheese dip.
5. In a saucepan over medium-high heat melt butter. When butter has melted stir in flour. Cook for a minute until flour is incorporated and cooked.
6. Slowly whisk in milk. Continue whisking until flour mixture is incorporated in the milk and the sauce starts to thicken.
7. Stir in beer and cook for another 2-3 minutes until sauce heats up again and starts to bubble.
8. Once sauce is hot, slowly whisk in cheddar cheese in batches. Continue whisking until cheese is melted.
9. Season cheese sauce with salt, cayenne and nutmeg. Serve curly fries with the beer dip and enjoy!
Expert Tips and Recipe FAQS
No two beer cheese dips are alike since you can make small changes to adjust the flavor. From the type of beer you use to the cheeses you mix in, feel free to make any adjustments to suit your taste.
Not a huge beer fan, use less beer and more milk. Like things spicy? Stir in some jalapeños or more cayenne pepper.
You can use any beer for your beer cheese. If you want a mellow flavor, use a pale ale. For more flavor, choose a lager.
If you keep your beer cheese in a resealable container, it should keep in the refrigerator for 7-10 days. You can also transfer the cooled beer cheese to a freezer safe resealable plastic bag. Remove any excess air and it will keep in the freezer for up to 6 months.
- 1 qt extra virgin olive oil
- 2 lb russet potatoes
- 3/4 tsp kosher salt, divided
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne pepper, divided
- 1 TBS butter, unsalted
- 2 TBS all-purpose flour
- 1 garlic clove, crushed
- 1 cup whole fat milk
- 1 cup beer
- 8 oz shredded cheddar cheese
- 1/8 tsp ground nutmeg
- Heat oil in a 5-quart Dutch oven until it reaches 320ºF.
- Peel and rinse clean potatoes.
- Using a sprializer of your choice, follow the manufacturer's directions and spiral cut the potatoes. Cut the strings to desired length and set aside.
- Use a paper towels to remove excess water from potatoes and fry them in batches. Drain on a cooling rack set over a baking sheet.
- Season fries with 1/2 tsp salt, paprika, garlic powder, onion powder and 1/4 tsp cayenne pepper.
- Keep fries warm in oven set at 200ºF and begin making the beer cheese dip.
- In a nonstick saucepan, on medium-high heat melt butter.
- When butter has melted stir in flour and garlic. Cook for a minute without burning the garlic.
- Slowly whisk in milk. Continue whisking until flour mixture is incorporated in the milk and the sauce starts to thicken.
- Stir in beer.
- Once beer is incorporated, slowly whisk in cheddar cheese in batches. Continue whisking until cheese is melted.
- Season cheese sauce with remaining 1/4 tsp salt, 1/4 tsp cayenne and nutmeg.
- Serve curly fries with the beer dip and enjoy!
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Disclosure: This post contains affiliate links. Special thanks to Cabot Creamery for sending me yummy cheese samples. I used their Farmhouse Reserve White Cheddar Cheese for the dip. I was not compensated to write this post.