Here’s a bold, crispy, flavorful recipe for Crispy Roasted Beer Potatoes — perfect as a side for grilled meats, sausages, or game-day snacks. The beer adds depth, while roasting gives them an irresistible golden crust.
🍺 Crispy Roasted Beer Potatoes
🥔 Ingredients:
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2 lbs baby potatoes (halved) or Yukon gold/red potatoes (cut into chunks)
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1 ½ cups beer (lager, ale, or pilsner work great)
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2 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon smoked paprika (or regular)
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1 teaspoon salt (plus more for finishing)
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½ teaspoon black pepper
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1 tablespoon fresh chopped parsley (optional for garnish)
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Optional: 1 tablespoon melted butter for tossing before serving
🔥 Instructions:
1. Parboil in Beer:
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In a large saucepan, add potatoes and cover with beer + water (1:1 ratio if needed to cover them).
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Add a generous pinch of salt.
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Bring to a boil, then reduce to simmer for 10–12 minutes until just fork-tender (not falling apart).
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Drain and let them steam dry for a few minutes to remove excess moisture.
2. Season:
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In a large bowl, toss the hot potatoes with olive oil, garlic powder, paprika, salt, and pepper.
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(Optional: gently rough up the edges of the potatoes by shaking them in the colander — this helps with crispiness!)
3. Roast:
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Preheat oven to 425°F (220°C).
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Spread potatoes on a large baking sheet in a single layer, cut side down for max crisp.
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Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.
4. Finish & Serve:
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Optional: Drizzle with melted butter and sprinkle with flaky salt and parsley before serving.
🍽️ Serving Ideas:
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Serve with garlic aioli, spicy mustard, or beer cheese sauce.
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Pair with grilled brats, steak, or roasted veggies.