Description
Potatoes covered in a blanket of creamy beer cheese, sour cream, peppers, bacon, and green onions. It’s easy to make and best when accompanied by beer.
Ingredients
Scale
Pub Fries
- 6 slices thick-cut bacon
- 2 pounds russet potatoes
- 1 tablespoon canola oil
- 2 garlic cloves, minced
- 1 teaspoon kosher or coarse salt
Spicy Beer Cheese
- 1 Tablespoon oil or butter
- 1 jalapeno pepper, finely diced
- 1 serrano pepper, finely diced
- 6 ounces beer, such as a brown ale or trippel
- 4 ounces cream cheese, cubed
- 8 ounces sharp cheddar and/or Monterey jack cheese, grated
For Serving
- Sour cream
- Green onion, finely sliced
- Pickled jalapeno, optional
Instructions
- Preheat oven to 425ºF and line a baking sheet with aluminum foil.
- Slice bacon into 1/2-inch strips; cook over medium heat, stirring often, until fat is rendered and bacon is crispy. Transfer bacon to a plate lined with paper towels and reserve rendered bacon fat.
- Wash and dry potatoes. Cut each potato in half lengthwise, then cut each half into wedges of equal size. Toss potato wedges in a large bowl with rendered bacon fat, oil, garlic, and salt. Arrange on the prepared baking sheet in a single layer. Roast for 15 minutes; remove baking sheet from oven and flip potatoes to roast evenly on the opposite side. Return the baking sheet to the oven and continue roasting until potatoes are soft on the interior and browned on the exterior, about 15 to 20 minutes.
- While the potatoes are roasting, heat oil in a small saucepan over medium heat. Add jalapeño and serrano peppers; cook, stirring occasionally, until tender. Stir in beer and bring to a simmer. Add cream cheese and whisk until fully melted. Add grated cheese, a small handful at a time, and continue whisking until smooth.
- To serve, arrange pub fries on a large serving dish. Drizzle with a generous amount of beer cheese then top with dollops of sour cream. Garnish with bacon pieces and green onion.
- Category: Appetizer, Side
- Cuisine: Pub Food