Monday, April 2, 2012

Beer Battered Fries. Vegan. Gluten-free.

A dedicated gluten-free brewery in Portland has started making a dark ale, and I got my hands on it over the weekend.


This beer -- ahhh -- there are no words for how excited it makes me to be able to drink a dark beer once again. Just drinking beer is awesome, but for it to be dark and delightful is even more thrilling.

I had the bright idea of making homemade beer-battered fries after reading this great post from Edible Perspective. Since I will no longer have to complain about not being able to drink beer, I figured this was as good a time as any to try out just one of the many delights of beer-infused food. Next up: beer-battered onion rings.

So, Ashley already presents a pretty great recipe, and I changed very few things, but I thought I would still show you the awesome before, during and after photos of the whole process. Prepare to be awed.

Step one: cut the potatoes into fries.



Step two: soak the fries in beer (I used the entire bottle - after taking a sip, of course).



Step three: drain the fries and toss them in 1/4 cup olive oil + minced garlic. Toss and lay out on baking sheet. Sprinkle with salt and pepper. 


Step four: bake at 400' for up to an hour, tossing once.


Step five: enjoy the heck out of them.


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