Drunken Potatoes
Elevate your side dish game with these irresistibly savory Drunken Potatoes! Featuring tender baby potatoes simmered to perfection in a bath of your favorite beer, this recipe infuses each bite with a rich, malty flavor that pairs beautifully with caramelized onions, garlic, and fragrant rosemary. A touch of butter ensures a velvety finish, while optional parmesan cheese adds a savory punch for an indulgent touch. Ready in under an hour, this versatile dish is perfect as a standout side for barbecues, family dinners, or casual gatherings. Plus, it's an easy way to impress guests with its rustic charm and bold flavor. Dive into this beer-infused potato delight today!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 12 ounces beer (lager, ale, or your preferred type)
- 3 tablespoons unsalted butter
- 4 cloves garlic cloves
- 1 medium yellow onion
- 2 sprigs fresh rosemary
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup parmesan cheese (optional, for garnish)
Instructions
Wash and rinse the baby potatoes thoroughly. If they are larger, cut them in half; otherwise, leave them whole.
Peel and mince the garlic cloves. Peel and thinly slice the yellow onion.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and sauté until soft and caramelized, about 5-7 minutes.
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant.
Add the potatoes to the skillet. Stir them to coat evenly with the onion and garlic mixture.
Pour the beer over the potatoes. Add the rosemary sprigs, salt, and black pepper. Stir gently.
Bring the mixture to a simmer, then lower the heat to medium-low. Cover the skillet with a lid and let the potatoes cook for 30-35 minutes, stirring occasionally, until they are tender and the liquid has mostly evaporated.
Uncover the skillet and add the butter. Stir until the butter has melted and coated the potatoes.
Optional: Sprinkle the potatoes with parmesan cheese for extra flavor, and let it melt slightly.
Remove the rosemary sprigs before serving. Transfer the drunken potatoes to a serving dish and garnish with fresh herbs if desired.
Nutrition Facts
Calories |
1696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.8 g | 104% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 3340 mg | 145% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 10.8 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 850 mg | 65% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4167 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
