Beer Flavored Potatoes Recipes

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BEER SPUDS



Beer Spuds image

These potatoes are total 'man-food' and I've never met a person that didn't like them. They must be cooked over a grill, oven roasting just doesn't turn out the same.

Provided by Tony & Elisa

Categories     Side Dish     Potato Side Dish Recipes

Time 2h20m

Yield 12

Number Of Ingredients 11

1 cup butter, sliced
2 teaspoons minced garlic
¼ cup lemon pepper
¼ cup salt-free spicy seasoning blend
5 pounds potatoes, cubed
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
1 sweet onion, chopped
3 (12 fluid ounce) cans beer
16 ounces shredded Mexican-style cheese blend

Steps:

  • Preheat an outdoor grill for medium heat.
  • Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
  • Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.

Nutrition Facts : Calories 481.2 calories, Carbohydrate 41.7 g, Cholesterol 76.6 mg, Fat 27.1 g, Fiber 4.9 g, Protein 13.6 g, SaturatedFat 18.4 g, Sodium 826.5 mg, Sugar 3.2 g

BEER-FLAVORED POTATOES



Beer-Flavored Potatoes image

"Just a little beer brings out the best in these." The chopped green pepper and onion are an easy way to add another layer of flavor and texture. Lucile Cline - Wichita, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 medium potatoes (about 1-1/4 pounds), cut into 1/2-inch wedges
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium green pepper, cut into 1/2-inch pieces
1/2 cup chopped onion
1/4 cup beer or nonalcoholic beer
1/4 cup beef broth
1 tablespoon brown sugar

Steps:

  • In a large skillet over medium heat, cook potatoes in oil for 15 minutes, turning occasionally. Sprinkle with salt and pepper. Stir in green pepper and onion; cook 5 minutes longer, stirring occasionally. , In a small bowl, combine the beer, broth and brown sugar. Stir into vegetables. Bring to boil. Reduce heat; cook 2 minutes longer.

Nutrition Facts : Calories 262 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 220mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein.

POTATOES WITH ONIONS AND BEER



Potatoes With Onions and Beer image

Big, bold tastes combined. And the beer helps taking the sting out of chopping the onions :) Use a good, full-flavored ale or Belgian beer for this one.

Provided by tonyp063

Categories     Low Protein

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

6 cups potatoes, peeled and sliced 1/16 inch thick (russet, Yukon Gold or White Rose,)
1 cup beer
3 tablespoons butter (divided ) or 3 tablespoons margarine (divided )
4 cups coarsely chopped onions
1 1/2 teaspoons salt (divided )
fresh ground pepper
1 cup grated gruyere cheese

Steps:

  • In a large bowl, toss the potatoes with the beer.
  • Melt 2 tablespoons of the butter in a Dutch oven, add the chopped onions and sprinkle with 1/2 teaspoon salt and some freshly ground pepper. Stir. Cover and simmer slowly for 15 minutes, checking that onions do not burn.
  • Preheat the oven to 350°F Butter a 2-quart rectangular or oval baking dish 14 inches by 8 inches by 2 inches.
  • Overlap one-third of the potato slices in one layer; season with 1/2 teaspoon salt and freshly ground pepper. Sprinkle on one-third of the Gruyere and half the braised onions. Continue with more layers, ending with cheese (do not salt the top layer). There will be only 2 layers of onions. Pour any remaining beer over the onions and dot the top with the remaining tablespoon of butter.
  • Bake on the middle shelf of the oven until potatoes are soft, about 1 to 1 1/2 hours.

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