Description
Crispy and flavorful Beer Oven Fries made with russet potatoes soaked in beer for extra tenderness and a deliciously seasoned coating. Baked to golden perfection and served with tangy homemade dipping sauces and fresh veggie toppings for a perfect snack or side dish.
Ingredients
Scale
Fries
- 2 large russet potatoes (cut into strips/fries, unpeeled)
- 1 bottle beer (Pilsner Urquell or any preferred beer)
- 1 tablespoon salt (for soaking)
- Water (enough to cover fries during soak)
- 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)
Dipping Sauces
- 3 tablespoons mayo
- 1 tablespoon BBQ sauce
- 1/2 teaspoon red wine vinegar
- 2 tablespoons Dijon mustard
- 1.5 tablespoons mayo
- 1 tablespoon liquid honey
Veggie Toppings (optional)
- Dollop of sour cream (to taste)
- Handful of chives (chopped)
- 1 tomato (chopped)
- Maldon salt (optional, for finishing)
Instructions
- Cut the Potatoes: Cut the russet potatoes into roughly 3/4-1 inch thick fries or wedges. Thinner fries will cook quicker, so you may need to adjust cooking time accordingly.
- Soak in Beer and Salt: Place the cut fries into a large bowl, pour the bottle of beer over them, add one tablespoon salt, and then add enough water to just cover the fries. Stir lightly to dissolve the salt. Cover the bowl with cling wrap and refrigerate for at least 1 hour, up to 12 hours for best results.
- Prepare Dipping Sauces and Veggies: While the fries soak, mix your preferred dipping sauces. Use the mayo, BBQ sauce, red wine vinegar, Dijon mustard, and honey to create flavorful dips. If using veggie toppings, chop chives and tomato and keep them ready.
- Preheat Oven and Prepare Seasoning: When the fries are nearly done soaking, preheat your oven to 425°F (220°C). In a bowl, combine smoked paprika, garlic powder, onion powder, olive oil, chili powder (optional), salt, and pepper to create the seasoning mix. Line a baking sheet with foil for easier clean-up.
- Coat the Fries: Remove the fries from the soak and thoroughly dry them with paper towels to remove excess moisture. Toss the fries in the seasoning mixture with your hands until they are evenly coated.
- Bake the Fries: Spread the seasoned fries evenly on the prepared baking sheet. Bake in the oven for 20-25 minutes, then flip the fries halfway through baking. Continue baking for another 20-25 minutes or until golden brown and crispy. Adjust timing based on fry thickness and desired crispiness; total baking time is about 40-50 minutes.
- Finish and Serve: Once baked, sprinkle fries with Maldon salt if desired. For veggie fries, top with a dollop of sour cream, chopped tomatoes, and chives before serving. Serve with your preferred dipping sauces on the side.
Notes
- Soaking fries in beer enhances texture and flavor, but soaking time can be adjusted from 1 hour up to 12 hours.
- Drying fries well before baking is key to achieving crispiness.
- Thinner fries will cook faster; watch them closely toward the end of baking.
- Feel free to customize seasoning and dipping sauces to your taste preferences.
- The recipe yields about 2 servings, suitable as a side or snack.
- For a spicier kick, add extra chili powder or your favorite hot sauce to the seasoning or dips.
