How to make drunk chips

A chip is arguably the greatest gift from God. Whether you like it smothered in curry sauce, gravy, mayo or drenched in vinegar; everyone loves chips. Whatever your preference to chips, one thing can make any chip a million times better; beer!

Just follow this simple recipe to create the best boozy chip that was ever served on a plate.

All you will need is:

  • 1 cup of ale (we went for Rhymney Gold)
  • 1/4 cup of olive oil
  • 2 tablespoons of chopped fresh rosemary
  • 1 chopped shallot
  • 1/4 cup of Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 4 large red potatoes cut into rough chips
  • 1 onion cut into wedges
  • Salt and pepper baby
Yes, I'm aware there are two shallots and yes, I'm aware there's no olive oil here. It was less artistic with a bottle of oil in it.

Yes, I’m aware there are two shallots and yes, I’m aware there’s no olive oil here. It was less artistic with a bottle of oil in it (Photo attributed to Jordan Harris)

Note that a ‘cup’ is a American measurement, rather than an actual cup. I found that out the hard way.

Whack the ale, olive oil, rosemary, shallot and garlic powder all in a big old zip-top bag and then add the potatoes and the onions.

Squeeze all the air out and zip it on up and let it marinade at room temperature for an hour.

Spoon out the potatoes and onions and spread them out on a baking tray.

Pour some of the marinade over, cover with foil and stick them in the oven; preheated obviously.

Bake those bad boys for 30 minutes before removing and uncovering the potatoes. Shake them around a bit, then sprinkle the cheese over them.

Return to the oven for a further 15 minutes, before serving them up! And the beauty of a chip is you can serve it with anything! Anything! I opted for some corned beef pie picked up from the local deli.

rhymney

(Photo attributed to Jordan Harris)

Did you make them? What beer did you use? Let us know below or tweet us a pic @thegrillbarrel

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7 thoughts on “How to make drunk chips

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