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.
To make these baked french fries, preheat oven to 425°F.
Scrub and cut potatoes with skin on.
Cut the potato in half, lengthwise.
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 blonde ale.
Let soak for 15 minutes, tossing 1 - 2 times.
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.
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Preheat oven to 350°F.
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