These beer fries are so easy and are so much tastier than opening up a bag of frozen potatoes. I have made them a number of times this summer, mostly serving them with grilled meat and everyone has loved them. I also decided to serve them with tarragon mayonnaise that I made by adding fresh chopped tarragon into the mayo. It is a nice change from ketchup or ranch (our grandchildren’s dipping sauce of choice) and gives a gourmet taste to the fries. Scrubbed Idaho baking potatoes cut into eighths and placed in a zip lock bag with a can or bottle of beer to marinate them in, is how these get started. After a minimum of an hour, they get drained, placed in a clean towel to dry, then placed on a sprayed, rimmed baking sheet, seasoned and baked. Simple and only about 5 minutes longer than using bland frozen fries.
We had such a great time last week with our daughter Maria and our four grandchildren from Atlanta. They left on Saturday night and already had their first day of school on Monday. So, after 5 weeks of having all twelve of our grandchildren visiting at various times, it is now pretty quiet. It sure has been a great summer with a lot of frozen custard in many different flavors!
I would love to hear from you if you try this recipe, so please leave a comment.
- 4 Idaho potatoes, scrubbed
- 1 can or bottle of beer
- Salt and pepper
- Mayonnaise for dipping
- Chopped fresh tarragon
- Slice potatoes into eighths
- Place in a zip lock bag and add beer
- Marinate in the refrigerator a minimum of 1 hour
- Set oven to 425 degrees
- Drain off the beer and place wedges into a clean towel and dry off
- Place wedges on a sprayed, rimmed baking sheet
- Season with salt and pepper
- Bake for 30 minutes (turn wedges at 15 minutes)
- Stir chopped tarragon into mayonnaise prior to serving as a dipping sauce