Hmmm, Hmmm Good: Garlic, Salted Beer Baked French Fries
on 10/08/11 at 10:01 amBooze News
Time: 20 minutes
Beer Style: Other
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.