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Hmmm, Hmmm Good: Garlic, Salted Beer Baked French Fries

on 10/08/11 at 10:01 am

Booze News

Garlic, Salted Beer Baked French Fries

By The Edible Perspective

Difficulty: Easy

Time: 20 minutes

Beer Style: Other

Seasonality: Summer

Serves: 4

These crispy beer soaked french fries from The Edible Perspective are the perfect side or start to a fun summer meal. Other herbs we think might be delish: sage, rosemary, chives or thyme.


1 bottle craft beer (author used New Belgium Brewing Co.’s Somersault)
3 russet potatoes (~3/4lbs)
3 cloves garlic, minced
3 Tbsp olive oil
1-1 1/2 tsp salt
1/4-1/2 tsp black pepper


Preheat oven to 425°F

Scrub and cut potatoes with skin on.

  • Cut the potato in half, lengthwise.
  • Turn one half on it’s side.
  • Depending on how thick you want the fries, make 2 – 3 lengthwise cuts.
  • Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.
  • Cut 3 – 4 lengthwise cuts, perpendicular to the previous cuts.
  • Repeat with the other half

In a large bowl, soak the cut fries, in 1 bottle of beer

Let soak for 15min, tossing 1 – 2x.

Drain beer and toss with olive oil, garlic, salt and pepper, until well coated.

Line a large baking sheet with parchment (optional, but nice for quick clean up!) and spread the fries, in a single layer on the pan.  Use two pans, if needed.  You don’t want them stacked.

Bake for 40 minutes – 1 hour depending on how crispy you like them, tossing 3-4 times.

Add more salt and pepper to your liking.

SOURCE: Craft Beer

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