Baked Garlic Beer Fries

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

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  1. These sound like they’d be a great side for burgers at a football party. We’ve tried making our own fries recently, so this might make the menu soon. Thanks for posting this recipe!

  2. I think Lily is safe to eat as many as she wants – I’m so glad she liked them!! :)

  3. There is a place we go to that serves garlic butter fries and my husband loves them. But, he loves beer more. ;D So, he is sure to love this version.

  4. Wow, these sound fantastic! The Mister would love them!

  5. You could always use another bottle or 2 to cook the brats to serve them with! Yum……

  6. I followed this recipe to a T and my fries were completely black when I checked on them after 30 minutes.

    • That’s odd because my fries took much longer to even be crispy. Did you have them extremely close to the heat source? That’s the only thing that I can imagine would make them black after 30 minutes. Sorry they didn’t work out for you, but don’t give up as they are normally delicious!

  7. What is the wisdom behind soaking them in beer? Do they add flavor? Crisp? I’m curious!!


  1. […] These Garlic French Fries are baked not fried. […]

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