Beer-Baked, Garlic and Rosemary Hand-Cut Chips


Perfect soakage before a night out or as a warm up for a night in. Also ideal for an attack of the munchies mid beer session.



    2 bottles blonde ale

    1lb Maris Piper potatoes

    4 cloves garlic, crushed

    8 tbsp olive oil

    1-1 1/2 tsp salt

    1/4-1/2 tsp black pepper

    4 sprigs of rosemary


1    Preheat oven to 200°C.

2    Scrub the potatoes and leave the skin on.

3    Cut the potato in half, lengthwise.

4    Make 2 - 3 lengthwise cuts - depends on how thick you like your chips.

8    Pour the bottle of ale into a large bowl and soak the cut potatoes for 15 minutes - toss at half time.

9    Strain off the beer.

10     Toss the potatoes with the olive oil, garlic, salt and pepper, until well coated.

11    Grease a large baking sheet and spread the chips, in a single layer on the pan. Use two pans, if needed. You don’t want them
        stacked. Place the sprigs of rosemary, cut into 4cm sections throughout. For more flavour, pull off the leaves and sprinkle.

12    Bake the chips for 40 minutes – 1 hour depending on how crispy you like them, ensure you turn them a couple of times.

13    Remove the sprigs of rosemary before serving. 

14     Add salt and pepper to taste.

15     Enjoy and open another beer!