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Garlic Herb Beer Butter Roasted Potatoes

Garlic Herb Beer Butter Roasted Potatoes_ Cowboys and brewers aren’t that different.

I grew up on a farm, surrounded by cowboys and farms and it didn’t take long to notice how different their "job"  was from those 9 to 5’s that other people had. There were no days off, and this had nothing to do with the fact that ranches and farms never shut down, it was because you can’t keep a cowboy away. Give him a day off and he’ll still be there, boots laced up at dawn, hat pulled on as he heads out the door, driving a truck through the fields.

Give a brewer a day off and his brain will still be there. He’ll write down notes about what he wants to brew next, try to solve the problems with his last batch, wonder how the fermentation is going on what he’s brewing now, briefly considering going in to check. You can’t take the brewery out of the brewer.

Garlic Herb Beer Butter Roasted Potatoes 3

Maybe that’s what life is about. Finding a job you’d do on your off time, finding a way to earn a paycheck from your obsessions. Even if that paycheck is smaller than the one you get from that job that you can’t wait to leave when the clock hits 5:00. Maybe it just comes down to a quality of life issues. The best advice I got in grad school was "Never get paid to do a job that you wouldn’t do for free."

Maybe it isn’t the doctors and CEO’s we should be jealous of, maybe it’s really the brewers and the cowboys that really have it all figured out.

Garlic Herb Beer Butter Roasted Potatoes 2

Garlic Herb Beer Butter Roasted Potatoes


  • 2 lbs baby red potatoes cut into quarters
  • 6 tbs unsalted butter
  • 1/4 cup brown ale
  • 2 large clove garlic grated with micropalne
  • 1 tbs chopped fresh basil minced
  • 1 tsp chopped fresh thyme minced
  • 1 tsp chopped fresh rosemary minced
  • ½ tsp flakey sea salt smoked Maldon salt preferred


  • Preheat oven to 425.
  • In a pot over medium high heat melt the butter. Stir in the beer and garlic, cook for about 5 minutes, remove from heat.
  • Stir in about half the herbs, reserve the other half.
  • Place the potatoes in a 9x13 baking dish, drizzle with butter, toss to coat.
  • Roast at 425 for ten minutes, stir, then continue cooking until fork tender, about another ten minutes.
  • Remove potatoes with a slotted spoon and add to a serving dish.
  • Sprinkle with remaining herbs and salt.


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abigail May 21, 2014 um 3:25 am

These look fantastic!

I love your photography style! Do you ever share some tips and tricks when it comes to your food photography?


Tieghan May 21, 2014 um 5:31 am

These look awesome! I love roasted potatoes for summer side!


Katrina @ Warm Vanilla Sugar May 21, 2014 um 6:02 pm

Wanting these so hard right now. YUM!


Erin @ The Speckled Palate May 22, 2014 um 1:49 pm

Oh my. These potatoes sound all kinds of amazing, and I kind of want them now. Which is kind of weird, but you know what? Sometimes, a girl’s gotta have potatoes.

Love what you’ve written here about the brewers and cowboys. May we all be so lucky to find a job we love so much that we don’t want a day off.


Cj May 25, 2014 um 6:44 am

Congratulations on your selection as a finalist in the Saveur Food Blog Awards!

I would to personally invite you to share your gorgeous food photos with us over at Food Foto Gallery . com – In April alone, we had 26,832 visitors to the site & there’s no complicated approval process like the big guys. Any photos related to food (that are not watermarked) are accepted & get posted automatically. Being a food blogger, myself, we also share our daily faves on social media, giving exposure to fellow foodies whenever we can.

Let me know if you have any questions and hope to see you at the site 🙂


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