French fries don’t need to be fried; in fact they are just as good baked and a much healthier alternative.
Beer and fries are a match made in heaven. Beer and anything is heaven (I’m a bit of a craft beer nerd). A few years ago I found a recipe for oven baked fries that were soaked in water. The water is supposed to add moisture and make the fries ‘fluffier’ on the inside. So why not try this with beer for added flavor? Enter craft beer fries.
Baked craft beer fries are soaked in an ale of your choose for at least one hour (I prefer IPA’s or pale ales but any craft beer will do), seasoned in olive oil and spices, and baked until golden and crispy. If I didn’t tell you these fries weren’t in fact, fried you wouldn’t second-guess.
The secret is in the spices (and olive oil). Garlic powder, salt, pepper, paprika, and olive oil offer a lot of flavor that make your fries taste like rustic hand cut French fries and not baked sliced potatoes. Obviously frying adds loads of delicious flavor, but the spices tend to help make up for it. Now enjoy the subtle taste of beer and fuller flavors in your homemade fries.
Soak potatoes in any beer except Bud Light, which in that case you might as well use water. A well balanced pale ale or IPA will add more flavor. The beer flavor in general is subtle so don’t be afraid to experiment with hoppy beers.Print
- 2 large russet potatoes, hand cut into fries
- 1 12 ounce beer (IPA, pale ale, or lager)
- 1–2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- Kosher salt and ground pepper to taste
- Cut potatoes into ¼ – ½ inch thick cut fries. Do not remove the skin. Soak in a medium sized bowl for 1-2 hours, fully submerged, in beer of your choice. Hoppy beers will add more flavor
- Preheat oven to 450° F.
- Remove fries from beer, shaking off any excess, and move to another bowl. Toss in garlic powder, paprika, salt, pepper, and olive oil until evenly coated. Transfer to a greased baking sheet and spread evenly with the least amount of overlap possible.
- Bake for 25-30 minutes until golden and crispy. Let cool for 5 minutes before serving. They will continue to crisp up as they cool.