Question: is it unethical to give your toddler (cooked) beer fries? Say no. Please say no. Because Lily ate these puppies like they’re going out of style. And afterward she wasn’t able to recite the alphabet backward. Well, she did once, but I’m pretty sure it wasn’t on purpose. Should I be worried? At least they were baked instead of fried, so we’ve got that going for us!
You can really use any beer that you like to soak the potatoes in for this recipe, but in the spirit of the season I used Sam Adam’s Oktoberfest. Just make sure you use something you like because unless you buy your beer one bottle at a time, you’re gonna be drinking the rest of the case. Choose wisely. And don’t use a super light beer or else you might as well just soak them in water (which wouldn’t be too bad because it still helps take the starchiness out!).
I chose this recipe when I was given Jaida’s blog in a What’s Cooking swap and was told that I could make anything I want. She has so many great ideas! Including a thousand taco recipes (not making one of them was painful, but I’ll be back soon). You should definitely check Jaida out! And her website, too.
Baked Garlic Beer Fries
12 oz good beer (I actually used two bottles)
3 russet potatoes, about 3/4 lbs
3 cloves garlic, minced
3 Tbsp canola oil
1-1 1/2 tsp salt
1/4-1/2 tsp black pepper
Preheat the oven to 425°F. Scrub and cut potatoes with skin on into thin sticks, width depending on how you like your fries. In a large bowl, soak the cut fries in the beer. Let them soak for at least 15 minutes, and up to several hours.
Drain the beer and toss the potatoes with the oil, garlic, salt and pepper. Spread the fries evenly on a baking sheet. Use two if necessary because you definitely don’t want to put too many together or else they will steam and never crisp up. Bake for 40 minutes to 1 hour, depending on how crispy you like them, tossing occasionally. Add more salt and pepper to your liking and serve hot.
Source: Sweet Beginnings