Beer-Steamed Potatoes
A person can learn a lot on Instagram. I am relatively new to Instagram, but over the course of the last 18 months, I’ve gotten lots of recipes, gardening and decorating ideas, fashion and home embellishment ideas, and made a lot of new friends.
The other day as I was scrolling through the pictures, I came across this one. These potatoes looked really good to me, and I was looking for something to have with crockpot meatloaf, but I wasn’t about to fire up the grill to make a couple of potatoes. So this caused me to wonder whether or not these could be done in the oven as easily as they could on the grill. I figured, why not?
Ingredients:
1 lb Dutch Yellow Potatoes
12 oz beer
1 onion, chopped
2 Tbs butter
Directions:
Make a “bowl” out of heavy duty aluminum foil. Place potatoes inside. Top with butter and onions, then pour beer over. Close foil to make a packet. Place on a grill on medium heat and cook for about an hour, until potatoes are fork-tender.
Remove from grill, vent foil let cool for 5 minutes. Serve immediately with salt and pepper.
So, with a very few adjustments to the original recipe, I lined a round casserole dish with foil, placed the ingredients inside, sealed it up, and baked it for 400°F for about an hour.
The potatoes were absolutely delicious, and the following day made great hash browns with my morning omelet, and the day after that made excellent German potato salad.
A lot of the flavor comes from the stout that I used, in this case, Corner Kick Coffee Stout from Six Mile Bridge Brewery, but these particular potatoes from Melissa’s are buttery and delicious on their own. This is an easy dish to make, and it pairs well with beef, chicken, pork, or fish. You might want to give this a try. It would certainly be a nice addition to your upcoming Easter brunch.
