Garlic, Salted, Beer-Baked French FriesBy The Edible Perspective
- Meal: Appetizer
- Seasonality: Summer
- Difficulty: Easy
- Serves: 4
- Time: 20 minutes
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.
The Edible Perspective focuses on healthy and natural recipes from author Ashley who lives in Fort Collins, Colorado. All of her recipes are vegetarian or vegan and include a lot of gluten free options.