Beer cheese. Welcome to 2016, y’all.
It’s been a week shy of a month since we last hung out and I miss you real bad. I’ve been busy catching up on RHOBH and Vanderpump Rules, playing a 4 hour game of Cards Against Humanity (side note did anyone else get the 8 Sensible Gifts this year??? Has anyone solved the riddle??? Will you tell me???), watching my first ever Star Wars movie at the only time and in the only theater it wasn’t sold out – 10am, Greensboro NC – and eating a lot of cured meats sandwiched between biscuits arguably 73% made up of butter. Oops.
But it’s January. So to balance out and celebrate New Years and leverage the #eatclean momentum, I’ve had nothing but healthy stuff this week, minus 2 slices of pizza and a blueberry muffin because New York and YOLO (are people still YOLOing or is that out this year?). The last 16 hours I’ve had the strongest craving for gnocchi, and for maybe the first time in my life, I’ve resisted. Only because I knew that Friday (fryday!) I’d whip up a batch of these beer cheese fries and binge eat them while binge watching Making A Murderer with anyone I could find that hasn’t watched it yet.
These beer cheese fries have three steps. That’s kind of a lie, technically 4 or 5 but I’m gonna simplify because you have the full recipe below. Boil the potato wedges, season and roast whilst making the beer cheese, assemble. The potato wedges are tossed with earthy paprika and garlic and roasted until they’re crispy hard on the outside and soft on the inside like what I imagine Vin Diesel or any of WWE’s wrestlers to be. The beer cheese is gooey and melty and velvety with kicks and after tones of bitter hops. And they’re all kumbaya-ed by some fresh, bright scallions and feta. The only thing that could probably make this recipe better is if you topped it off with a couple or 8 poached eggs and let the runny yolks get all friendly with the beer cheese.
See you soon, loves.
PAPRIKA ROASTED FRIES WITH BEER CHEESE AND HERBS
for the beer cheese
6 tablespoons butter
1/4 cup all purpose flour
1 1/2 cups milk
1/2 cup IPA beer
16 ounces white, sharp cheddar, shredded
for the roasted potato wedge fries
3 pounds russet potatoes (7-8 medium), rinsed + cut into 8 wedges each
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoon paprika, divided
1 teaspoon granulated garlic
1 tablespoons chopped scallions
2 tablespoons crumbled feta
Start by making your beer cheese. Melt your butter in a small/medium saucepan. Add your flour and whisk continuously for 2 minutes – this helps cook the flour taste out of the flour itself. Slowly whisk in your milk until the mixture is smooth. Add the beer and whisk continuously for 6 minutes until the mixture is thick. Reduce the heat to low and add the cheese. Stir to combine and melt. Reduce the heat to low, stirring every once in a while until the fries are ready.
Place the potato wedges in a large pot, cover with cold water. Set on high heat and bring to a boil. Boil for 5 minutes. drain the potato wedges and pat dry. Toss the potato wedges with the oil, then sprinkle with the salt, pepper, 1 teaspoon of paprika and garlic. Toss to coat. Lay the potato wedges directly on a large baking sheet or two so they’r in a single layer. Bake at 425° for 25 minutes. Flip them and bake for an additional 20-25 minutes until they’re crispy on both sides.
Place the potato wedges either on a large serving dish or keep them on the sheet pan. Top with beer cheese to your liking, green onions, parsley and dill. Sprinkle with remaining teaspoon of paprika and crumbled feta. Serve immediately and enjoy!