Fill small Dutch oven with 3-4 in oil, heat on med until deep-fring thermometer reaches 325°F. Line baking sheet with paper towels.

In med bowl, whisk flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 t salt, and 1/2 t pepper. Add 1 c beer and stir until smooth. Add more beer 1 T at a time until batter reaches heavy cream consistency. Set aside.

Using kit towels, dry potatoes thorougly. In small batches, slide potatoes into oil and cook until lightly golden brown. 5 min. Remove to baking sheet and sprinkle with salt.

Raise oil to 350°F. Dip partially cooked fries in batter to coat. Slide coated potatoes into oil one at a time in small batches. Cook until deep golden brown. 2-4 min. Remove to fresh paper towels to drain. Serve immediately.

Double frying: You may do part 1 in advance and hold them, finishing part 2 just before serving.