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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


  • Cut the potatoes into ½ inch strips.
  • 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.
  • Cover and chill for at least 3 hours and up to 12.
  • 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.
  • 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.
  • Pour the potatoes onto the baking sheet in an even layer.
  • Bake for 20 minutes. Turn with a spatula and bake until golden brown, an additional 15-20 minutes.

Beer Soaked Oven Fries2

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Averie @ Averie Cooks January 13, 2014 um 1:58 am

I love that can dump these in beer and they still…work! That’s amazing! Clearly I dont make enough fries or drink enough beer because this is totally news to me! pinned


Katrina @ Warm Vanilla Sugar January 13, 2014 um 5:12 am

These sound lovely!! Beer and fries are best friend!


Paula – bell’alimento January 13, 2014 um 5:36 am

I’m going to need two bags of those m’kay.


Tieghan January 13, 2014 um 5:42 am

Awesome! These are perfect Superbowl fries!


Cassie January 13, 2014 um 8:27 am

I guess I probably have some food fears but frying potatoes in hot oil is not one of them. I love these, Jackie!


Meredith in sock monkey slippers January 13, 2014 um 4:50 pm

I’m always on the quest for perfect oven fries. Can’t wait to make this!


addie | culicurious January 13, 2014 um 6:03 pm

Oh I’ll definitely be making these 🙂


Rachel Cooks January 14, 2014 um 4:11 am

Omg Jackie! I need to make these ASAP. Amazing! PS: Santa freaks me out too.


samantha January 14, 2014 um 6:43 am

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


Morgan January 14, 2014 um 7:36 am

Oh come on, Jackie! How could I resist these? I can’t. I just can’t. I’ll be making these this weekend.


Belinda@themoonblushbaker January 14, 2014 um 8:24 am

This is so wicked, it is dangerous! i have to try this with a good steak and mushroom sauce ( do not forget the beer too)


jessica January 14, 2014 um 12:13 pm

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


Kim Beaulieu January 14, 2014 um 10:16 pm

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.


Jackie January 15, 2014 um 9:21 am

French fry whore?! That totally made me laugh.


Cate @ Chez CateyLou January 15, 2014 um 7:03 am

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


Maria G. January 15, 2014 um 2:35 pm

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?


Jackie January 15, 2014 um 3:16 pm

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.


ashley – baker by nature January 15, 2014 um 5:28 pm

Giiiirl… let me at those fries!!! I would pretty much beat someone up to get near a bag of these beer soaked beauts!


Luisa January 16, 2014 um 12:27 pm

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 😀


Kristy @ She Eats January 23, 2014 um 9:56 am

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 😉


Matthew Horbund – mmwine January 28, 2014 um 4:06 pm

These look like the perfect side for burgers!
A little ale as a pairing too?


BillyJoeUSC June 8, 2014 um 7:04 pm

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.


Sarah | Well and Full September 25, 2015 um 11:25 am

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. 😀


Jackie September 25, 2015 um 11:41 am

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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