Brew Fries Recipe

Prep and soak

Wash and scrub the potatoes. Cut into 1/3- to 1/2-inch sticks (standard fry size). Place cut fries in a large bowl and cover with the 8 cups cold water. Refrigerate or let sit at least 30 minutes (up to 4 hours) to remove excess starch. This yields crisper fries.

Par-cook (optional blanch)

Bring a large pot of water to a simmer and add 1 tablespoon kosher salt. Drain the soaked potatoes and add them to the simmering salted water. Blanch for 3–4 minutes until they are just tender on the outside but not falling apart. Immediately drain and transfer to a single layer on a baking sheet lined with paper towels to steam-dry for 10 minutes.

Dry & dust

Pat the fries thoroughly dry with paper towels. Toss the dried fries with 2 tablespoons cornstarch in a large bowl until evenly coated. The thin cornstarch coating helps create an extra-crisp exterior when fried.

First fry (low-temp)

Heat neutral oil in a heavy pot or deep-fryer to 325°F (160°C). If you don't have a thermometer, heat until a cube of bread browns slowly in ~60 seconds. Fry the fries in small batches (do not overcrowd) for about 3–4 minutes until pale and soft but not browned. Remove with a slotted spoon and drain on paper towels. Let rest for 10 minutes; you can refrigerate briefly to help crisping.

Second fry (high-temp)

Increase oil temperature to 375–390°F (190–200°C). Fry the blanched fries again in small batches for 1.5–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. While hot, lightly sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper (reserve the remaining pepper for the glaze).

Make the brew reduction

In a small saucepan over medium heat, combine 1 cup brown ale, 1 tablespoon brown sugar, 1 teaspoon Worcestershire sauce, and 1 teaspoon soy sauce. Bring to a simmer and reduce gently until the volume is reduced by about half and the liquid is syrupy, about 10–12 minutes. Watch carefully to avoid burning and skim foam if necessary.

Finish the glaze

Lower heat to low and whisk in 2 tablespoons unsalted butter, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper (use the remaining from earlier), and 1 teaspoon salt. Stir until the butter is melted and the glaze is glossy. Add 1 teaspoon fresh lemon juice to balance sweetness—taste and adjust salt/pepper as needed. Keep warm on the lowest heat.

Toss fries in glaze

Place the hot, finished fries in a large bowl. Pour the warm brew glaze over the fries and toss gently but quickly so fries are evenly coated without becoming soggy. Work in batches if necessary to maintain crispness. Transfer glazed fries to a serving platter.

Garnish

Sprinkle 2 tablespoons chopped fresh parsley over the glazed fries. If desired, serve immediately with mayo or aioli and pickles on the side.

Serve the Brew Fries hot for best texture. Keep leftover glaze refrigerated up to 3 days; reheat gently before tossing with freshly reheated fries. Use caution when frying: do not overfill the pot and keep children/pets away from hot oil.