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.
These popovers made with your favorite barrel-aged beer are easy enough to make pre-caffeine and travel well if you need to send anyone to work or school with something to eat. These can be served drizzled with maple syrup or smothered in homemade pesto. They're even better when served with an oak-aged pale ale or ESB.
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