Go Back

Garlic Herb Beer Butter Roasted Potatoes

Print Recipe

Ingredients
  

  • 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

Instructions
 

  • 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.