Fill a Dutch oven with 3 to 4 inched of oil. Heat over medium-high heat until a thermometer reads 325 degrees F.

Dry the potatoes with paper towels well. Working in batches, add the fries to the hot oil and cook until lightly golden, approximately 5 minutes. Remove from the oil to a paper towel-lined baking sheet. Season with salt and let cool for 30 minutes at room temperature.

While the fries are cooling, making the spicy cheese sauce. In a medium saucepan over medium heat, melt butter with garlic powder, paprika and cayenne. Once the butter is melted and bubbling, stir in flour. Cook until browned, about 30 seconds to 1 minute. Whisk in milk.

Cook until the mixture is thickened, approximately 2 to 3 minutes. Remove from heat and stir in cheese. Cover and keep warm until ready to serve.

Return the oil to medium-high heat and increase temperature of the oil to 350 degrees F.

Dip the partially cooked fries into the batter to coat and then drop them into the oil. Fry the battered potatoes in small batches until browned and crispy, approximately 2 to 3 minutes. Remove to paper towels to drain.

Add fries to a large platter to serve. Top with chopped bacon, cheddar sauce, and Head Country Hickory Smoke BBQ Sauce. Sprinkle with parsley and serve immediately with cold beer.