If I was going to make my man a Valentine’s Dinner, I would start with these fries because
1. Pasta is so overrated and so predictable
2. What guy doesn’t like beer? There’s practically a beer gene in their DNA
3. They’re really frickin’ tasty.
too thin...make them fatter than these
Garlicky Beer Fries
from Edible Perspective
- 1-2 bottles of your favorite beer (I used an apple beer and ended up using 2 bottles as one didn’t cover my fries)
- 3 russet potatoes
- 3 cloves garlic, minced
- 3T olive oil
- 1-1 1/2t salt
- 1/4-1/2t black pepper
- Preheat oven to 425
- Scrub potatoes, and cut into thick sticks
- In a large bowl, soak the cut fries in beer.
- Let soak for 15min, tossing 1-2x.
- Drain beer and toss with olive oil, garlic, salt + pepper, until well coated.
- Line a large baking sheet with parchment* and spread the fries, in a single layer on the pan. Use two pans, if needed. You don’t want them stacked.
- Bake for 40min – 1hr, depending on how crispy you like them, tossing 3-4 times.**
- Add more salt + pepper to your liking.
*The recipe says the parchment paper is optional so I opted not to use it. When I went to toss them though, the fries were sticking to the baking sheet. I would definitely suggest using the parchment paper. It will help keep your fries in one piece
** I really like crispy fries so I cut my fries on the skinny side and cooked them for an hour. This ended up being WAY to long. Definitely start with 40 and work up.
These fries were delicious but if you really want the beer taste, which I did, you have to keep the middles potato-y. I would suggest cutting the fries on the thicker side and then cooking them until just crispy, not too long.
I don’t know what you should pair these with, though. I can’t plan your whole valentine’s dinner for you! Sheesh…
PS.- For Valentine’s Day, I don’t need roses. I’ll just take these, size 7. No big deal, right?
wickedvegan.com 