Sauce
- In a small pot over medium heat, lightly brown the onion in the butter while stirring often. Add the garlic and spices. Continue to cook for 1 minute. Deglaze with the beer and vinegar. Bring to a boil. Let reduce by half. Stir in the ketchup and mustard. Simmer over low heat for 3 minutes or until the sauce is thick enough to coat the back of a spoon. Season with salt and pepper. Transfer the sauce to a bowl. Let cool completely at room temperature.
Fries
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels or a wire rack.
- In a large bowl, rinse the potatoes under cold running water until the water runs clear. Let soak for 10 minutes. Drain and pat very dry with a clean dishcloth. Dry out the bowl.
- Fry half of the potatoes at a time in the oil for 10 minutes or until golden and crispy. Drain well. Return the fries to the same large bowl. Season with salt. Transfer to the baking sheet and keep warm in an oven preheated to 200°F (95°C) while you fry the remaining potatoes.
Toppings
- Meanwhile, in a large skillet over medium-high heat, brown the bell peppers and onions in the butter while stirring often. Deglaze with the vinegar and let reduce until almost dry. Season with salt and pepper.
- Spread the fries out on a large serving dish. Top with the cheese, bell pepper mixture and parsley. Drizzle with mayonnaise. Serve immediately with the cooled barbecue sauce.
Chef’s tip
To save time, you can use two bags (650 g each) regular store-bought frozen fries. Follow the cooking instructions on the packaging.