Ingredients

1 bottle craft beer (author used New Belgium Brewing Co.’s Somersault)

3 russet potatoes (~3/4lbs)

3 cloves garlic, minced

3 Tbsp olive oil

1-1 1/2 tsp salt

1/4-1/2 tsp black pepper

Preparation

Preheat oven to 425°F

Scrub and cut potatoes with skin on.

Cut the potato in half, lengthwise.

Turn one half on it’s side.

Depending on how thick you want the fries, make 2 - 3 lengthwise cuts.

Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.

Cut 3 - 4 lengthwise cuts, perpendicular to the previous cuts.

Repeat with the other half

In a large bowl, soak the cut fries, in 1 bottle of beer Let soak for 15min, tossing 1 - 2x.

Drain beer and toss with olive oil, garlic, salt and pepper, until well coated.

Line a large baking sheet with parchment (optional, but nice for quick clean up!) and spread the fries, in a single layer on the pan. Use two pans, if needed. You don’t want them stacked.

Bake for 40 minutes - 1 hour depending on how crispy you like them, tossing 3-4 times.

Add more salt and pepper to your liking.