I've been trying to make a good sea salt and vinegar french fry for quite some time and I can never quite get the vinegar flavor that I want. I want my jowls to tighten and pucker! I figured it was time for another go at it. Not very optimistic, I opened my fridge and saw a Leinenkugel's IPL ... not my favorite beer to have since I am not a pilsner fan, but I figured it would be excellent to cook with. I get all that good hop flavor and I'm not wasting a beer that I would want to drink! So, I started soaking the fries in that instead. Sorry sea salt and vinegar fries ... your perfection is getting put off again!
I don't know if the stars were aligned in my favor or what, but the flavor was great. You could totally taste the hoppy beer on the fries and the little bit of spice that I added paired great (However, this makes me annoyed at the same time that the vinegar doesn't give me this flavor!). I made a little basil garlic aioli and brought out a horseradish mustard to dip them in. As good as they were with the fries, I actually didn't want to dip them in anything! I know ... me, the self-proclaimed dipping queen, wanted naked fries!
I made them the first time the other night, but since they were such a hit (yes, the kids even loved the flavor of them) and it's IPA Day, I think I'll be planning tonight's dinner completely around these fries.
1 lb potatoes, sliced
Drunken Oven Baked French Fries
12 oz beer, or enough to cover your cut fries (use a gluten-free beer to keep the recipe gluten-free)
1/4 cup grapeseed oil (organic canola oil works good too)
1 t garlic powder
1/2 t onion powder
1/2 t salt
1/4 t pepper
In a bowl, place your cut fries. Top with beer so that they are completely submerged. Place in the refrigerator and let sit for at least two hours or up to twelve.
Once you're ready to cook them, preheat the oven for 425º. I like a high heat so they get real crispy! Next, drain the potatoes and let lay them out on a towel and pat them dry.
In a bowl, mix together the oil, garlic, onion, salt and pepper. Toss the potatoes in the mixtures so that they are all evenly covered.
Lay the potatoes in a single layer on a sheet tray lined with parchment paper and sprayed with a little coconut oil. Bake for 20 minutes. Flip them around, turn the pan and bake for another 20 minutes.
Once they're crispy to your liking, serve them right away with your favorite dipping sauce. I can't resist a horseradish mustard and a garlic basil aioli! Top with fresh parsley and diced scallions to an extra delicious flavor.