Beer Potatoes: the crispy side recipe flavored with beer

These Beer Potatoes can simply be described as next level. It’s so easy to make and is an excellent recipe to make ahead of time (easy entertaining!). To make it, pre-boiled potato wedges are covered with beer and breadcrumbs and baked until cooked through and crispy. The result? A potato that’s crunchy on the outside, tender on the inside, and packed with rich beer flavor!

Make the recipe as stated, or add your own spin by adding bacon, cheese, or herbs. You can also use leftover pre-boiled potatoes. You can even make a non-alcoholic version as the cooking burns off the alcohol. You’ll love this beer roasted potato dish so much, it’ll be your new favorite weekday dish together with grilled or roast meats and stews.

What Is The Best Beer To Flavor Potatoes?

Pilsner is one of the best choices for this recipe. It’s light in alcohol and adds just the right amount of hop. Lagers will also work. Avoid using an ale (like a Pale Ale), it will create a bitter aftertaste in the potatoes.

Beer Potato Ingredients

Potatoes – use potatoes suitable for roasting (like Yukon Gold).

Olive oil – use extra virgin olive oil.

Beer – use a light beer like Pilsner.

Breadcrumbs – use Panko for extra crunch.

How To Make Beer Potatoes

Cut potatoes into wedges. If using thin-skinned potatoes, there’s no need to peel them first, just make sure to wash them first. Add the potato wedges to a pot of salted water and place over medium medium heat. Bring the water to a boil and cook for 10-15 minutes or until cooked halfway. Don’t overcook them! They should still be slightly hard in the middle. Drain potatoes, then transfer them onto a baking sheet. Carefully pat the potatoes dry with paper towels.

Transfer the potato wedges to a bowl and add olive oil and seasoning. Stir to coat every potato wedge in oil. Spread potatoes in a baking dish and pour over the beer. Bake for 30 minutes at 200°C/400°F, stirring halfway through. Sprinkle the potatoes with additional breadcrumbs before baking for an additional 10-15 minutes or until golden and crispy.

Tips For Making Beer Roasted Potatoes

If you prefer, you can add chopped and sautéed bacon to the potatoes and beer before baking.

Make it cheesy by adding grated cheddar cheese with the breadcrumbs before the last 15 minutes.

Make your own flavored crumbs. Simply crush potato chips (use your favorite flavor) and use the potato chip crumbs instead.

Feel free to use your favorite seasoning and herbs. If you prefer a more intense flavor, add crushed garlic before baking.

If you’re in a pinch and can’t find beer in store, you can also use white wine.

For a non-alcoholic alternative, use non-alcoholic beer or chicken broth.

How To Store Beer Potatoes

Store leftovers in the fridge for up to 3 days. Reheat in the microwave or oven.

More Recipes You'll Like

• Roasted Red Potatoes
• Mustard Roasted Potatoes
• Potatoes with Olives

Instructions

Cut potatoes into wedges.

Add the potatoes to a pot of salted water over medium heat and bring to a boil. Continue to cook for 10-15 minutes or until cooked halfway.

Drain potatoes, transfer them onto a baking sheet, and pat dry with paper towels.

Transfer dried potato wedges into a bowl and add olive oil. Add salt if needed. Stir to coat every potato wedge in oil.

Arrange potatoes in a baking dish and pour over the beer. Bake for 30 minutes at 200°C/400°F, stirring halfway through.

Sprinkle breadcrumbs on top and bake for additional 10-15 minutes or until golden and crispy. If you see the potatoes aren’t as crispy as you’d like, you can switch on the broiler and grill until crispy.

Remove the baking dish from the oven. Serve and enjoy beer potatoes!