Epic Pale Ale Beer Soaked Fries

Epic Pale Ale & Potatoes Beer and barbecue go together hand in hand. Especially in New Zealand. You will be hard pressed to have a barbecue without beer being involved in some way. Many Kiwi summer evenings have been spent around the grill, beer in hand, stories being told. This recipe combines the two in a different way, one that is sure to please everyone, beer soaked fries.

Epic Pale Ale is widely referred to as the gateway to craft beer in New Zealand. Back in 2006 when it was first released to the New Zealand public it was considered a big hop-fuelled beer, relatively unheard of at the time. Today, New Zealand is hop crazy and there are now dozens of beers available, many brewed by Epic themselves with huge hop profiles. This does not detract from this beer as it is still a very solid beer. It is also available in handy barbecue friendly four packs.

Although this recipe takes a bit of preparation, it is really simple.

Fresh Cut Moonlight Potatoes for Beer Soaked Fries

Preparation

Start with washing a kilo of moonlight or agria potatoes leaving as much of the skin on as possible and cut them into chip size pieces.

In a large bowl pour in 2 bottles of Epic Pale Ale and mix in a tablespoon of sea salt. Add the potatoes to the bowl.

If the potatoes are not fully covered, top up with a cup of cold water.

Cover and chill for 6 to 12 hours.

Cape Herb & Spice Spicy Chip Seasoning

Ready to Cook

Set up your barbecue for two-zone indirect cooking and pre-heat to 220°C. You won’t need a drip tray in the indirect zone, instead add an aluminium foil tray with a thin layer of rice bran oil to the cooking side of the grill and let the oil heat up with the kettle. If you are doing these in the oven, use the fan bake setting at 220°C.

Drain the potatoes well and pat dry with a paper towel.

In the same bowl drizzle on some rice bran oil and sprinkle with your favourite seasoning, toss so that all the potatoes are evenly coated.

Add the potatoes to the barbecue in the aluminium foil tray, cover and cook for 20 minutes.

Turn the potatoes and cook for a further 15-20 minutes until the potatoes are golden brown, they should have a crispy outer and fluffy interior.

Seasoned Beer Soaked Fries Ready to Bake

Absorb any excess oil with a paper towel.

Garnish with chopped parsley before serving.

Beer Soaked Fries Ready to Serve

It might be a good idea to cook a double batch as your guests will be demanding seconds.

Epic Pale Ale Beer Soaked Fries in a Basket

Epic Pale Ale Beer Soaked Fries
 
Prep time
Cook time
Total time
 
Beer soaked fries using Epic Pale Ale
Author:
Recipe type: Sides
Cuisine: Barbecue
Serves: 4
Ingredients
  • 2x 330ml bottles of Epic Pale Ale (substitute with your favourite pale ale)
  • 1kg Moonlight or agria potatoes
  • 1 Tbsp sea salt
  • Rice bran oil
  • Fries Seasoning
Instructions
  1. In a large bowl pour in the Epic Pale Ale and sea salt
  2. Add the potatoes and top up with water so potatoes are submersed.
  3. Cover and chill for 6-12 hours
  4. Prepare your kettle for 2-zone indirect cooking, get the temperature to 220°C
  5. Add a thin layer of oil to a foil tray and leave to heat up in the kettle
  6. Drain the potatoes thoroughly and pat dry with paper towels
  7. Put back into a large bowl, drizzle over rice bran oil and sprinkle with fries seasoning
  8. Add fries to foil tray in the kettle and cook for 20 minutes
  9. Flip the fries and cook for a further 15-20 minutes until golden brown and crunchy
  10. Serve garnished with parsley

Epic Pale Ale Beer Soaked Fries in a Paper Bag

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8 comments

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  1. maxine · February 10, 2014

    Oh yum Scott – can you send me some of the ale please, so I can try this?? Can’t find it here in France 😀

    • Scott · February 10, 2014

      Can be arranged – best bet is to get some from Paul. Sweden is the largest importer of Epic Beer in the world, and he is friends with the guy who imports it so I’ve heard 🙂

  2. Dan · February 10, 2014

    These are fantastic. Way to go Scott!

    Love the website too. Who takes your photos?

    • Scott · February 10, 2014

      Photos are all mine, my brother has contributed a few at times when I’ve been busy cooking. It’s a big learning experience where I hope to see the photos improve along the way.

      Cheers for the visit and comment.

  3. Nila @ The Tough Cookie · February 10, 2014

    Wow, that just might be the best side dish ever 🙂

    • Scott · February 10, 2014

      They are my favourite!

  4. Andrea · February 10, 2014

    Glad this made your top recipes and I saw it this visit. These are such a good idea! This American has never heard of rice bran oil or those types of potatoes, but it seems easy enough to change up. Pinning this for our next grill night!

    • Scott · February 10, 2014

      Hey Andrea, rice bran oil is a neutral tasting oil with a high smoke point – I prefer using to cook than olive oil.

      The moonlight potatoes are a great all round potato good for baking, boiling, roasting etc – I’m sure you’ll be able to figure it out.

      Hopefully you’ve got a good beer in mind, look out for a Sierra Nevada or Dogfish Head that should be widely available in the states 🙂