Beer Oven Fries
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Beer Oven Fries
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Beer oven fries - a healthier alternative to deep frying!
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Ingredients
Beer soak:
- 2 large russet potatoes cut into strips/fries (I didn't peel them)
- 1 bottle beer (I used what we had on hand - Pilsner Urquell)
- 1 tablespoon salt
- water if needed
Fry seasoning:
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder (optional)
- salt & pepper to taste
BBQ mayo dipping sauce:
- 3 tablespoons mayo
- 1 tablespoon BBQ sauce
- 1/2 teaspoon red wine vinegar
Honey Dijon dipping sauce:
- 2 tablespoons Dijon mustard
- 1.5 tablespoons mayo
- 1 tablespoon liquid honey
Garnish for veggie fries:
- Dollop of sour cream (to taste)
- Handful of chives chopped
- 1 tomato chopped
Other garnish:
- Maldon salt (optional)
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Instructions
- Cut the potatoes into fries. If you err on the thinner side, you'll want to adjust cooking time accordingly. Mine were cut quite roughly, into about 3/4-1 inch strips/wedges.
- Add fries to a fairly large bowl and then pour the beer over top. Add in a tablespoon of salt and then top the bowl up with water so the fries are just covered. Give it a quick stir so the salt dissolves. Cover (I used cling wrap) and place in the fridge for at least an hour. I kept mine in the fridge for about an hour and a half. You can soak them for up to 12 hours.
- Meanwhile, prepare the dipping sauces if you want to use those. You can play with the quantities to ensure you're getting the taste you want. If you're making the veggie fries, chop the chives and tomato. Set aside.
- When fries are nearly done soaking, pre-heat oven to 425F and put the fry seasoning in a bowl. Line a baking sheet with foil for easy clean-up.
- Remove fries from soak and dry them off with paper towel. Place them into the seasoning bowl and mix with your hands until they're evenly coated. Place fries in an even layer on your baking sheet.
- Bake for 20-25 minutes and then flip half way through. Bake for an additional 20-25 minutes or until they're as golden/brown as you like. Keep in mind that thinner fries will cook faster, so it's a good idea to watch them as they're nearing the end of cooking time. The fries pictured were baked for 50 minutes.
- When fries are done, season with Maldon salt if desired. If you're making the veggie fries, top with sour cream, tomatoes, and chives.
Notes
- Recipe adapted from The Beeroness. I would double the recipe (dipping sauces too) if you're making these into entrees for two people. For side dishes or appetizers, the quantities listed will work.
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