Garlic, Salted Beer Baked French Fries

• 1 bottle craft beer (author used New Belgium Brewing Co.'s Somersault)
• 3 russet potatoes (~3/4lbs)
• 3 cloves garlic, minced
• 3 Tbsp olive oil
• 1-1 1/2 tsp salt
• 1/4-1/2 tsp black pepper

1. Preheat oven to 425u0b0F
2. Scrub and cut potatoes with skin on.
3. Cut the potato in half, lengthwise.
4. Turn one half on it's side.
5. Depending on how thick you want the fries, make 2 - 3 lengthwise cuts.
6. Turn the half flat side down, so the cut pieces are stacked parallel with your cutting board.
7. Cut 3 - 4 lengthwise cuts, perpendicular to the previous cuts.
8. Repeat with the other half
9. In a large bowl, soak the cut fries, in 1 bottle of beer
10. Let soak for 15min, tossing 1 - 2x.
11. Drain beer and toss with olive oil, garlic, salt and pepper, until well coated.
12. 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.
13. Bake for 40 minutes - 1 hour depending on how crispy you like them, tossing 3-4 times.
14. Add more salt and pepper to your liking.

craft beer, potatoes, garlic, olive oil, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/garlic-salted-beer-baked-french-fries-50146614 (may not work)