beer steamed potatoes w/ rosemary
Using beer instead of water to cook potatoes is a wonderful way of infusing loads of flavor into ordinarily bland potato recipes. Choose any beer that you love to drink in the recipe...
prep time
cook time
45 Min
method
---
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil, extra-virgin
- 1 tablespoon butter
- 1 large onion, choppped
- 2 cloves garlic, minced
- 1 teaspoon rosemary, dried
- 1 pound red potatoes, halved
- sea salt, to taste
- 12 oz. cans beer, your favorite (regular or non alcoholic)
How To Make beer steamed potatoes w/ rosemary
-
Step 1Heat oil & butter in a heavy skillet. Saute the onion for about 5 minutes, until the onion begins to turn translucent.
-
Step 2Add the garlic & the rosemary (crushing the rosemary between your fingers) & saute for an additional minute, until the garlic becomes fragrant.
-
Step 3Add the potatoes & salt & toss to coat.
-
Step 4Add the beer. Cover with the lid ajar & simmer for 20 - 30 minutes, stirring every few minutes. Check the potatoes to see if they are tender every so often.
-
Step 5The beer should be almost evaporated & form a nice glaze. If the beer has not evaporated, remove the lid & allow the beer to finish cooking down.
-
Step 6Remove the potatoes from the pan and onto a serving platter, scraping all the herbs & glaze with the potatoes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT
Just A Pinch Sweepstakes