This recipe, beer-soaked garlic & rosemary fries, was submitted by Alexis Abel.
1 large russet potato, peeled and cut into fries or wedges
1 large sweet potato, peeled and cut into fries or wedges
2 bottles of your favorite beer
2 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fresh rosemary, minced (or 2 teaspoons dried)
1 tablespoon fresh thyme, minced (or 1 teaspoon dried)
Sea salt and pepper
Peel and cut potatoes into fries or wedges. Place in a large bowl and add enough beer to cover. Refrigerate at least four hours or overnight.
When ready to cook, preheat oven to 425 degrees.
Remove fries from beer and dry thoroughly in a salad spinner or using paper towels. Discard beer.
Add fries to a mixing bowl and toss with olive oil, rosemary and thyme until coated.
Place fries in a single layer on a cookie sheet lined with parchment.
Bake 40-50 minutes, until fries are crispy and golden on the outside and cooked all the way through. Turn fries twice during baking, about every 15 minutes. If fries begin to brown too quickly, lower oven temperature to 400 degrees.
Serve immediately. To crisp up fries that have become cold or soggy, place in a hot oven for 3-5 minutes.