My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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beer soaked fries….really!

A few months back, I received an offer from Foodbuzz + New Belgium Brewery, to make a beer-infused meal or create a meal that pairs well with NB beers.  And here I am, finally getting around to creating a recipe!

Participants received a stipend, which was enough to cover the New Belgium Folly Pack + my dinner plans.  I wish someone would sponsor all of my meals!

I racked my brain, trying to think of a recipe to infuse with beer.  For some unknown reason, even though my body doesn’t get along with gluten, I’ve had no negative side effects from beer.  I’m hoping it stays that way!

Since making french fries, at my birthday party, I haven’t been able to get them out of my head.  Beer + potatoes?  Seems like a good combo.  I googled “beer fries” only to find recipes for beer battered, deep fried, fries.  While that sounds delicious, I didn’t want to batter + deep fry these fries.

What about soaking them in beer, then baking them?

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I invited Kelsey + Eric over to be my test subjects.  They complied.

I headed to the local food co-op, to pick up a few last minute dinner items, including a few russet potatoes.  Cutting taters into fries is fairly easy!

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  1. Cut the potato in half, lengthwise.
  2. Turn one half on it’s side.
  3. Depending on how thick you want the fries, make 2-3 lengthwise cuts. [as pictured above – that photo was after cutting both halves]
  4. Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.
  5. Cut 3-4 lengthwise cuts, perpendicular to the previous cuts. [as pictured below]
  6. Repeat with the other half.

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And then you get a big bowl of fries!

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And then you soak the fries in beer!  I used New Belgium’s Somersault Ale, which is a delicious summery ale.  A little hoppy, a little fruity, goes down nice + smooth.

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Soak those taters!  I used a whole bottle for 3 russet potatoes, and I would say they soaked up about 1/2 of the beer.

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Garlic Salted, Beer Baked French Fries [serves 4]

  • 1 bottle New Belgium Somersault beer [or beer of choice]
  • 3 russet potatoes [~1 3/4lbs]
  • 3 cloves garlic, minced
  • 3T olive oil
  • 1-1 1/2t salt
  • 1/4-1/2t black pepper
  1. Preheat oven to 425*
  2. Scrub potatoes, and cut per instructions above.  leave the skins on.
  3. In a large bowl, soak the cut fries, in 1 bottle of beer.
  4. Let soak for 15min, tossing 1-2x.
  5. Drain beer and toss with olive oil, garlic, salt + pepper, until well coated.
  6. 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.
  7. Bake for 40min – 1hr, depending on how crispy you like them, tossing 3-4 times. [Mine were in for about an hour.  I’m assuming they took longer to cook because of the beer they soaked up]
  8. Add more salt + pepper to your liking.

*edited to add* One reader tried these with gluten-free beer and said it worked really well!  Check the comment section for tips on types of beer people have used with these.

These were hands down, the best fries I’ve ever made.  I’m not sure if it was from the beer, or just the combination of everything, but they were crispy, bursting with flavor + quite addicting.  When I tasted one out of the oven at about 40min, they were still a bit soft, and you could definitely taste the beer.  As they cooked longer, and became crispier, the beer was less noticeable.  If you’re not a beer lover, you would still love these fries!

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French fries + beer, make for a very happy husband.

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Details on the rest of this meal, tomorrow!

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Off to catch some zzz’s…just got home from a marathon of a day!


Reader Comments (107)

hahaha :) Hope you like them!

July 6, 2011 | Unregistered CommenterAshley

Welcome...hope you love them!

July 6, 2011 | Unregistered CommenterAshley

YOU are BEEautiful! booyah

July 6, 2011 | Unregistered CommenterAshley

Oooh, hope you both like them!

July 6, 2011 | Unregistered CommenterAshley

These are the prefect addition to the supper I making my husband when gets back from his week long work trip!!! Thank you! Silly question is the garlic added when the potatoes are tossed with evoo and s&p?

July 6, 2011 | Unregistered CommenterSam

That meal looks delicious! How did you prepare that awesome looking tofu?!

July 6, 2011 | Unregistered CommenterJessica

Oooh yes, good catch. I forgot garlic in the directions!

July 6, 2011 | Unregistered CommenterAshley

Writing the post about it now!

July 6, 2011 | Unregistered CommenterAshley

My huband (and I too!) would love love love these. We brewered beer that would probably be perfect for potato soaking.

Awesome!! My husband brews as well. :)

July 6, 2011 | Unregistered CommenterAshley

I'm a new reader and just had to comment after seeing these fries! These look incredible- I'll be making them this wkend!

This recipe is definitely being filed away. I can see every many I know (boyfriend, dad, brother, cousins) drooling at the site of these :) Thanks!

July 6, 2011 | Unregistered CommenterKayla @ Sprouty Buns

That would be "man" ... not "many" - or I guess many men. ;)

July 6, 2011 | Unregistered CommenterKayla @ Sprouty Buns

Thanks for saying hi Joelle!! :) Hope you like the fries!

July 6, 2011 | Unregistered CommenterAshley

Oh my gosh ... I'm not even sure how I happened upon this post (I'm SURE it was linked from another one of my fave food blogs) but OMG I AM MAKING THESE TONIGHT. Do you think it would work just as well with potato chunks instead of fries? I have a bunch of smaller potatoes I got in my CSA and I could just roughly chop them, soak them in beer, and roast them the same way. Thoughts?

July 7, 2011 | Unregistered CommenterShaina

These look SO good! I am hosting a BBQ this weekend and think I might just have to make these. Do you think it would work to cook them on the grill after soaking?

July 7, 2011 | Unregistered CommenterKatie

Yes! Awhile back, when we moved into our house and the kitchen wasn't functional, I "grill-baked" quite a few things. You could put them on a pan and back them in the grill, or even on a grill grate. The time might vary a bit, so just keep an eye on them. :)

July 7, 2011 | Unregistered CommenterAshley

Sure! It would definitely work. The cooking time might vary, so just keep checking them until they're done to your liking. :)

July 7, 2011 | Unregistered CommenterAshley

stumbled over here from Jessica at How Sweet It Is and ohmagoodness am I ever glad I did! Not even that much of a french fry gal but these look to.die.for - the perfect summer cookout treat!

July 7, 2011 | Unregistered CommenterDiana

I cannot wait to try this. Different brews. Different taters. Yum.
Thank you!


July 7, 2011 | Unregistered CommenterFred

You're welcome!!

July 7, 2011 | Unregistered CommenterAshley

Made these tonight with Greens Gluten Free Amber Ale. AMAZING! Thanks Ashley!

Yay!! You're so welcome. I haven't tried that beer yet!

July 8, 2011 | Unregistered CommenterAshley

Amazing! Andy and I have got to try these!

July 8, 2011 | Unregistered CommenterAmanda

Hi! We tried these tonight and L-O-V-E-D them! The kids could't believe the fries were made with beer! I was wondering if anyone's ever tried them with sweet potatoes? Cheers, L.

July 10, 2011 | Unregistered CommenterLucie

[...] Garlic Salted, Beer Baked French Fries Adapted from Edible Perspective [...]

That makes me so very excited!! Thanks so much for telling me. I plan on trying out the sweet tater version today/tomorrow!

July 12, 2011 | Unregistered CommenterAshley

[...] this was definitely a food-centric weekend, starting with beer-soaked french fries that I found here. I used Sixpoint Sweet Action to soak them, because I have been wanting to buy the 4-pack of cool [...]

I made these using a Shiner hefeweizen last night and they were SO good! I soaked for about 40 minutes and they seemed to turn out the same as yours, maybe a little more beer flavor :)

July 28, 2011 | Unregistered Commenterlindsay

AWESOME!!!! Yes, soaking longer would probably enhance the flavor. I'll have to do that next time. You could really taste the beer in my sweet potato version. I used a brown good! Thanks for letting me know!

July 28, 2011 | Unregistered CommenterAshley

[...] made hummus and bean salad. I made beer soaked fries, cookie dough balls and these salami crisps. Fancy, [...]

I wish I could drink beer with my gluten intolerance! I also wish I could try beer fries. But that grilled tofu is what I really wanna try. Do you have a recipe for that?

Yes, the grilled tofu can be found here - Have you tried any of the gluten free beers yet? One reader made the beer fries with a GF beer! :)

July 31, 2011 | Unregistered CommenterAshley

[...] across a recipe that makes me think “I need that… in my belly… right now.” These fries did exactly that haha. Also, I love cooking with beer and it had been way too long. They were just [...]

Hi Ashley,

I wanted to find out if I could feature your recipe on We have a section devoted to cooking with that i think it would be perfect for.

I would create a post similar to this one: and include your bio/photo/hyperlink.

Please let me know if this would be aright! Cheers!

August 3, 2011 | Unregistered CommenterMeghan

Megan - That sounds great! Thanks for asking. Let me know when it's posted! :) Thanks!

August 3, 2011 | Unregistered CommenterAshley

[...] Beer-Soaked Fries [...]

[...] In addition to the steak, I did these beer soaked roasted potatoes (adapted from the edible perspective). [...]

[...] I saw this recipe for beer soaked fries a while back, it immediately jumped out to me as a must-try. I mean, how do I say no to a childhood [...]

These really are the best fries ever. Crazy!
Is is bad that I attempted to drink the beer soaking liquid after the potatoes were in the oven?

August 31, 2011 | Unregistered CommenterMandy

Hahahaa, that is hilarious...and no, not bad. ;)

August 31, 2011 | Unregistered CommenterAshley

[...] Blame it on the mouth-watering recipe I found for maple, bourbon and pear sauce from my new cookbook and beer-soaked fries from The Edible Perspective. [...]

I made these heavenly fries and wrote about it on my blog" rel="nofollow">here. My 6 year old daughter has proclaimed them to be the best fries ever in the planet. If she had her way I'd be making them every day. Thank you so much for sharing the recipe. If I can remember to pick up some sweet potatoes at the grocery, I'll be trying that version soon too!

October 15, 2011 | Unregistered Commentermrsblocko

Thanks so much for letting me know!! That's awesome your daughter loved them so much. :)

October 15, 2011 | Unregistered CommenterAshley

[...] with the lid off.  Will also thicken as it sits.Serve on toasted buns.Recommended side dishes:beer frieslemon garlic green beansAlso recommend this Marinara Topped Creamy Pasta, for a quick, healthy + [...]

December 22, 2011 | Unregistered Commenterlentil sloppy joes « the

[...] Edible Perspective’s Beer Soaked Fries - These are just as amazing as they sound. Really, give it a try and then thank Ashley for forever [...]

December 30, 2011 | Unregistered Commenter2011 Blogger Love « Make

[...] of baked potatoes. Yes, you read that right!! Beer-soaked fries. Check out the recipe I used here. I came across this recipe earlier in the summer and have been dying to try it. I used a Brooklyn [...]

[...] is too runny.Topping with avocado, is highly recommended. And in other super sweet news….My beer soaked fries from this summer, made the morning news in St. Louis!!  I just found out about this today and [...]

[...] Garlicky Beer Fries from Edible Perspective  [...]

February 12, 2012 | Unregistered CommenterBeer Fries, Y’all &laquo

I made these today for my blog post for tomorrow. THEY ARE FANTASTIC!! I used Leinenkugal's Bock 1888 beer. There was a bit of a bit to them, but they were incredible. Also, I let them soak up for an hour and used 1 tablespoon of Paula Deen's House Seasoning (my revamped version). These will def. be a staple!!

February 26, 2012 | Unregistered CommenterNaomi Blackburn

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