Ingredients

• 4 large russet potatoes
• 3 cups vegetable shortening
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan
• 1 cup grated cheddar
• 1/4 cup beer
• 1/4 cup grated Parmesan
• 2 tablespoons heavy cream
• 2 tablespoons yellow mustard

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Instructions

1. To make the fries: Peel the potatoes and cut into desired French-fry size. Put into a bowl of ice water and let stand for 10 minutes.
2. Meanwhile, to make the cheese sauce: Combine all ingredients in a small saucepan over medium heat and cook, stirring, until melted and smooth. Remove from heat and set aside.
3. Heat shortening in a large pot, deep skillet or deep-fat fryer. Drain potatoes and dry thoroughly. Working in small batches, fry the potatoes until golden brown, about 10 minutes. Using a slotted spatula, transfer fries as they cook to a brown paper bag. Add the salt, pepper, and Parmesan and shake to coat well. Serve immediately with the cheese sauce.