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I have a great guest post for you today from Matt. He is going to show you how to make some beer-soaked fries!
How to Make Beer-Soaked Oven Fries
Hello everyone, this is Matt from FaveDiets, here to spread my love of healthy recipes! There’s a lot going on about this recipe that naturally appeals to me, mostly that it combines beer and potatoes.
As a kid, I was always a huge fries eater, and would gobble down French fries at any opportunity. Naturally, my consumption patterns have changed over the years, but fries still have a special place in my heart.
When I saw this recipe for beer soaked fries a while back, it immediately jumped out to me as a must-try. I mean, how do I say no to a childhood favorites with beer added? However, I wanted to update it based on what I had on hand and for my own personal tastes. I was overjoyed by the results, and I hope you will be too.
Beer-Soaked Baked Potato Fries
- 2 bottles of your favorite beer
- ¼ cup apple cider vinegar
- 3-4 tablespoons yellow mustard
- 4 large potatoes
- 2-3 garlic cloves, minced
- Paprika, to taste
- Dried basil, to taste
- Cumin, to taste
- Black pepper, freshly cracked
- Olive oil
- In a large bowl, combine the beer, vinegar and mustard. Set aside.
- Slice your potatoes into long strips mostly uniform in size. Dunk the sliced potatoes into the beer mixture and let sit for at least 30 minutes.
- After at least 30 minutes, remove the potatoes from the soaking mixture and place on a lined baking sheet. Season the fries to taste with garlic, paprika, basil, cumin and black pepper. Drizzle olive oil over top and toss to evenly coat the potato fries.
- Bake in a 385 degree F oven for at least 30 minutes, or until the outsides begin to brown.
Note #1: I know not everyone is a big beer fan, but the fries did not reek of beer. If anything, it adds a subtle richness to these baked fries. I think, though, that adding the vinegar and the mustard help to round out the flavors of the soaking liquid. If you would prefer, absolutely feel free to use gluten free beer or non-alcoholic beer here. Just steer clear of more aromatic hoppy beers as less flavor than anticipated will be transferred to the potatoes.
Note #2: For these homemade French fries, I just had to be a purist and use regular baking potatoes. At least I made sure to keep the skins on. Next time though, I would love to try this fries recipe using sweet potatoes.
Note #3: My grandmother would be proud in knowing that I seasoned these oven fries without measuring out anything. I am a firm believer in flavoring dishes to taste. Adjust and sub out the spices based on your personal tastes. However, I think this would have been a much lesser dish without cumin and garlic.
Luckily, these turned out to be just as good as they sounded. The soak really adds an extra layer of flavor to these oven fries, and the spices bring everything together. Assuming that you can stand to have your oven on right now, try this fries recipe as soon as possible. Otherwise, wait until autumn if you can.
Matthew Kaplan is the Editor for FaveDiets.com, a free online resource featuring hundreds of free healthy recipes, healthy cooking tips and loads more. Be sure to check out FaveDiets on Facebook (www.facebook.com/FaveDiets) and on Twitter (@FaveDiets).
Thanks, Matt! Beer has a great flavor in recipes. Can’t wait to try it out!
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