Christian Petroni’s Crispy Potato Nuggets with Beer Cheese and Caviar, as seen on Guy's Ranch Kitchen Season 5.
Recipe courtesy of Christian Petroni

Crispy Potato Nuggets with Beer Cheese and Caviar

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  • Level: Intermediate
  • Total: 35 min
  • Active: 30 min
  • Yield: 4 servings



Special equipment:
a deep-fryer
  1. Preheat the cooking oil in a deep-fryer to 375 degrees F. Line a baking sheet with a wire rack.
  2. For the beer cheese: Add butter and flour to a small saucepan over medium heat, then stir and cook until the butter and flour are fully blended, about 2 minutes. Slowly pour in the beer and milk, whisking to combine. Bring this to a simmer and cook until thickened, about 5 minutes. Slowly stir in the grated cheeses and cook on low heat until incorporated. Taste and adjust the seasoning as needed.
  3. Add the potato tots to the oil and cook until crispy, 2 to 3 minutes. Remove to the wire rack-lined sheet tray. Season immediately with salt.
  4. Put the tots in a large shallow dish. Pour over the stringy cheese sauce. Dollop with copious amounts of the caviar.