Baked Garlic-Beer Fries

Though it pains me, Vince is not particularly interested in food.  He likes eating it of course, but whenever I ask what he wants to have for dinner next week, my question is almost always met with a shrug and "whatever you feel like cooking."  So when he sends me a recipe, I do my best to work it into the menu.  Not surprisingly, the recipe that caught his attention involves beer. 

I used a beer made with roasted poblano peppers that Vince had brewed and bottled a few months ago this time around, but any beer that you'd drink with a burger works here.  Use something good though, because a lot of the beer's flavor comes though, despite the short soaking time.  I've also skipped the olive oil and used bacon fat leftover from baking bacon and it defnitely adds a whole other layer to the fries.  Fresh herbs are also delicious here.  These are awesome with any burger- definitely tons of flavor however you make them!

Baked Garlic-Beer Fries
from craftbeer.com

What's in them:

12 oz good beer
3 russet potatoes, about 3/4 lbs
3 cloves garlic, minced
3 Tbsp olive oil, canola oil, or bacon fat
1-1 1/2 tsp salt
1/4-1/2 tsp black pepper

How to make them:

Preheat oven to 425°F

Scrub and cut potatoes with skin on into 1/2" sticks.  In a large bowl, soak the cut fries in the beer.  Let soak for 15 minutes, tossing a few times so that the potatoes soak evenly.

Drain beer and toss the potatoes with the oil, garlic, salt and pepper, making sure that each one is well coated.

Line a large baking sheet with foil, and spread the fries in a single layer on the pan, using two pans if necessary.  Bake for 40 minutes to 1 hour, depending on how crispy you like them, tossing 3-4 times.

Add more salt and pepper to your liking and serve hot.