Beer Soaked Oven Fries

Beer Soaked Oven Fries

People have irrational culinary fears, I get it. Some people avoid recipes using yeast like they are circus clowns in a dark alley. Some people can’t wrap their brains around the idea of plunging food into hot oil without a spotter. I have an irrational fear of mall Santas so I get it, there are just some things we tend to avoid.

Although I assure you, you’d be just fine if you wanted to fry these suckers in hot oil. I also assure you that if you bought a deep fryer your football parties will never be the same. But if you aren’t there yet, I get it.

I spent most of the summer cooking everything I ate on my backyard grill, taunting the grill-less into Sad Face reactions. One of my go-to sides was grilled french fries. I cut them large enough as not to slip through the grates and I learned that soaking them in a salt brine gave you that creamy middle and crispy outside that you really want in your french fries.

Now that most the grills in America are covered in the unsavory film of winter, I’ve switched to the oven method. The salt water soak is still the way to go when you want that creamy/crispy combo, and letting the baking sheet heat up in the oven will give you more of that golden brown outside that you’d get from that scary vat of hot oil.

Although I do promise that if you do decide to deep fry your potatoes, you’ll be fine. It’s not that scary, not like, say a grown man in a red suit that lurks near a Hollister.

Beer Soaked Oven Fries3

Beer Soaked Oven Fries


  • 1.5 lbs russet potatoes
  • 12 ounces pale ale
  • 1 tbs kosher salt
  • water
  • ¼ cup canola oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp sugar


  1. Cut the potatoes into ½ inch strips.
  2. In a large bowl add the beer and 1 tbs kosher salt. Add the potatoes to the beer, add just enough water that the potatoes are fully submerged, about 1 to 2 cups.
  3. Cover and chill for at least 3 hours and up to 12.
  4. Move the oven rack to the top 1/3 of the oven, place a rimed metal baking sheet on the rack. Preheat oven to 425.
  5. Drain the potatoes and rinse well. Place on a stack of paper towels and pat dry. Add to a large bowl, drizzle with canola oil. Sprinkle with garlic powder, onion powder, paprika, sea salt, black pepper and sugar. Toss until well coated.
  6. Pour the potatoes onto the baking sheet in an even layer.
  7. Bake for 20 minutes. Turn with a spatula and bake until golden brown, an additional 15-20 minutes.

Beer Soaked Oven Fries2

35 thoughts on “Beer Soaked Oven Fries

  1. Love these! And I bet they pair up well with your Chipotle ketchup. Have you tried the technique with sweet potatoes?

  2. This just takes my craving for yummy fries to a whole new level, thank you! Looking forward to experimenting with this recipe.

  3. Okay confession time, I’m a total french fry whore. Not even kidding. I can’t get enough of them. It’s one of the first things I learned how to make when I was younger. My gramma made the best fries on earth and taught me how when I was in grade school. Life changing. But now, well, now you come along and change my life again with beer soaked fries. Seriously you little temptress, this is just too much for me. I may never leave the kitchen again.

  4. I am scared of deep frying…someday I’ll get over it, but until then these fries look amazing!! I can’t believe they are baked! Definitely trying this recipe

  5. I know that beer is often used for batter but I have never heard that potatoes can be soaked in beer only. What is the difference between French fries and fries soaked in beer?

    1. Soaking potatoes in a brine before either frying or baking them will give the best results. It gives you a crispy outside and a creamy middle. Much better than if potatoes are untreated.

  6. I’m totally going to try these! 😀
    And in my case, the deep fear of frying comes from the fact that my kitchen is tiny and open to the living room, so frying would get grease all over my entire apartment lol 😀

  7. Jackie. You’re always so clever. You make my day better by putting more beer in it, like, all the time.

    I’m sharing this tn my newsletter today for She Eats – I hope you don’t mind! Of course, will link back to you.

    Thank you so much for taking such incredible pictures and having such an awesome blog. You’re so inspiring. And you keep me drunk 😉

  8. I made these today, i used a Lonerider Peacemaker Pale Ale. I started out with the intent to do these on the grill. but it was raining here. soaked the taters for about 6 hours. i must say, these were amazing. i love the crisp outside and the creamy inside. i ate a bunch as is, then i had some with malt vinegar. i think next time i might go a bit thicker for more of a “steak fry” cut. i can see this being a hit the next time i have some friends over.

  9. Hi, me again, stalking all your vegan recipes 😉 I came here for the beer + food but I absolutely LOVE your tongue-in-cheek writing style. It’s sharp and sassy and I love it. And it’s so true how people have these arbitrary food phobias, myself included… for the longest time I was afraid to deep fry things, thinking it was this whole scary process. But it’s just… hot oil….in a pot. 😀

    1. Thank you! I was the same way, I was once even scared to make bread because I thought yeast was just too much. Now I can’t go a week without baking bread!

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