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Export Shoestring Fries

This salty snack goes perfectly with a nice cold brew. Soaking your fries in beer before baking not only gives them a little flavor boost, but it also helps them get brown and crispy in the oven.

We chose to soak our fries in Export to get a balanced mellow beer flavor, but if you’re looking to get an extra kick try using Monkey Fist IPA or Shipyard American Pale Ale.

This recipe serves 4 people.

2 – 12 oz bottles of Shipyard Export
3 russet potatoes
2-3 cloves garlic, smashed
2 tbsp olive oil
2 tsp sea salt
1 tsp black pepper

Preheat oven to 375 degrees F

Scrub and cut potatoes, with skins on, into fries using a mandolin or by hand.

Rise under cold water and dry them with a clean cloth.

In a large bowl, soak the cut fries in Shipyard Export. Let them soak for 30 minutes (up to an hour) covered in the refrigerator.

Drain the beer and toss the fries with olive oil, garlic, salt and pepper. Spread the fries out in a single layer on a large baking sheet. If they are too crowded use two sheets.

Bake the fries for 45 minutes or until golden brown, tossing 2-3 times.

Add more salt, pepper or a dash of cayenne as desired.

Enjoy with an Export or spice it up with a Monkey Fist IPA.

Find a printer-friendly version of this recipe here.