Monday, February 27, 2012
Beer...It's not just for drinking! BEER SOAKED FRIES!!
Adapted: The Edible Perspective
When I first joined Pinterest, one of my friends did a repin for Beer Soaked Fries. I was immediately intrigued and threw it on my recipe board. I had the opportunity to try a new sandwich today and knew that these fries would go beautifully with them so I waded in.
I used Leinenkugal's 1888 Bock beer and was thrilled to death with the results. I had wanted a deeper, richer flavor from it and that is what I got. The original recipe used a lighter beer. Also, I used my revamped Paula Deen House Seasoning instead of the seasonings the original recipe called for. I whipped up a helping of Pink Lady Sauce, which is simply mayo (I use fat free or low fat) and ketchup! How much more simpler can you get?? Please note, I tripled the original recipe...adjust as necessary for your family!
My boys snatched them up and couldn't get enough. They ended up being gone by dinner for the most part so I had to supplement them with baked chips. Will I make these again?? DANG STRAIGHT, I WILL. They were a tad bit more expensive to make, but worth ever cent.
So, here we go!
9 Russet Potato, cut as shown
3 bottles beer of your choice.
6 Tablespoons Olive Oil
1.5 Tablespoon jarred minced garlic
1.5 Tablespoons Paula Deen House Seasoning
1) Cut potatoes as shown. I happen to like my fries a bit beefier, but they can be cut to the size desired. Cooking times simply needs to be adjusted.
2) Place in a large bowl and pour beer over potatoes. Let potatoes marinade in beer for 1 hour. Stir several times to make sure potatoes are soaked! Drain.
3) Line cookie sheets with parchment paper. Place potato slices on sheet and make sure they are laid out in a single layer.
4) Bake in a 425 degree oven for approximately 45 minutes, stirring 2 times during cooking time.
Pink Lady Sauce
1/2 cup mayonnaise (regular, low fat or fat free)
1/4 cup ketchup
Place in bowl and stir!