Beer marinated fries with thyme mayonnaise

Thick cut russet potatoes marinated in Belgian beer, baked to a golden crisp, and served with a homemade thyme mayonnaise.

4 large russet potatoes, washed and cut into ½” fries
24 oz. cold Belgian style wheat ale (I used Blue Moon)
¾ cup + 2 Tablespoons canola oil, divided
1 teaspoon salt
1 teaspoon pepper
1 egg yolk
2 teaspoons fresh lemon juice
1 teaspoon white wine vinegar
½ teaspoon Dijon mustard
2 teaspoons fresh thyme, finely chopped

View the full recipe at Rhubarbarians →