Course: Appetizer
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Beer Style: Blonde Ale

Garlic, Salted, Beer-Baked French Fries

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.

Ingredients

  • 1 bottle blonde ale (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

Directions

  1. To make these baked french fries, preheat oven to 425°F.
  2. Scrub and cut potatoes with skin on.
  3. Cut the potato in half, lengthwise.
  4. Depending on how thick you want the fries, make 2 - 3 lengthwise cuts.
  5. Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.
  6. Cut 3 - 4 lengthwise cuts, perpendicular to the previous cuts.
  7. Repeat with the other half
  8. In a large bowl, soak the cut fries, in 1 bottle of blonde ale.
  9. Let soak for 15 minutes, tossing 1 - 2 times.
  10. Drain beer and toss with olive oil, garlic, salt and pepper, until well coated.
  11. 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.
  12. Bake for 40 minutes – 1 hour depending on how crispy you like them, tossing 3-4 times.
  13. Add more salt and pepper to your liking.

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