The French dramatist Jean Anouilh was born on this day in 1910. His adaptation of Sophocles’ classic drama, Antigone, was widely regarded as an attack on Marshal Pétain’s Vichy government. In Anouilh’s version, the three boorish guards are said to smell of beer and garlic to indicate their crudeness. Pas du tout!
This recipe for beer-marinated oven-baked fries is from Ashley McLaughlin’s Edible Perspective. It’s brilliant as is the photograph, also Ashley’s. They’re a perfect addition to a summer BBQ. Bon appetit!
Garlic Salted, Beer Baked French Fries
1 bottle craft beer (Ashley used New Belgium Brewing Co.’s Somersault)
3 russet potatoes
3 cloves garlic, minced
3 T. olive oil
1 1/2 t. salt
1/2 t. black pepper
Preheat oven to 425°F
Scrub and cut potatoes with skin on.
Cut the potato in half, lengthwise. Turn one half on it’s side. Depending on how thick you want the fries, make 2 – 3 lengthwise cuts. Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board. Cut 3 – 4 lengthwise cuts, perpendicular to the previous cuts. Repeat with the other half
In a large bowl, soak the cut fries, in 1 bottle of beer Let soak for 15 minutes, tossing once or twice.
Drain beer and toss with olive oil, garlic, salt and pepper, until well coated. 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.
Bake for 40 minutes–1 hour depending on how crispy you like them, tossing 3-4 times. Add more salt and pepper to your liking.