It’s that time once again. Time for Secret Recipe Club!
This month I was assigned Jaida’s blog Sweet Beginnings. I really enjoyed looking through the wide variety of recipes on her site, but these Baked Garlic-Beer Fries grabbed my attention almost immediately!
As you know, I make roasted potatoes all the time, and I thought these would be a fun way to change things up for the hubby and I.
I made a few adjustments to Jaida’s recipe: I used mini yellow potatoes instead of russet because that’s what I had. I used Yuengling for the beer, reduced the amounts of salt and oil and I also only baked mine for 25 minutes because I didn’t want to burn them.
Baked Garlic Beer Fries
Prep Time: 20 min
Cook Time: 30 min
Keywords: bake side healthy vegetarian potato beer
Ingredients (Serves 2)
- 12 oz beer
- 10-12 mini/fingerling potatoes
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
1. Preheat oven to 425°F
2. Quarter potatoes, then cut each quarter in half. Put potato wedges in a bowl and add the beer. Let soak for 15 minutes, tossing a few times so that the potatoes soak evenly.
3. Drain beer and toss the potatoes with the oil, garlic, salt and pepper.
4. Spread the fries in a single layer on a baking sheet and bake for about 30 minutes.
The result? Good! They had a different flavor than our regular potatoes thanks to both the beer and the garlic. They got super brown and crispy….my only complaint is that about 15 minutes after they came out of the oven they weren’t nearly as crispy as they were straight out of the oven…so eat them fast 🙂
25 Min Pyramid Interval
2.0 miles in 25 minutes. This wasn’t the hardest workout ever but it definitely got me sweating. I could really feel my legs using different muscles than when I run at no incline. The 4 minutes at the 10 incline were tough!