Maybe you’re the type of person that can order the side of fruit or a salad, but I am a FRIE girl! Will sent me a recipe from CraftBeer for beer soaked french fries that sound amazing. I plan on trying these the next time we grill out. Since I gave Greenville Beer Exchange a shout out in a previous post so today I’m going to give a holler to Community Tap. CT is another great craft beer store so please go by and ask for a good beer to soak some fries in!
- 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
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.