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
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.