Grilled Beer Soaked Rosemary Potatoes (with a grill or without)

Grilled Beer Soaked Rosemary Potatoes 5

I’m not crazy. There is an actually practical reason to soak your potatoes in a beer brine before they hit the grill.  Potatoes are mostly water, held in by the starch. Using the water extracting powder of salt you can help remove the water and give your potatoes a crispier outside with a creamy middle while cooking.

And let’s talk about that cooking. For well over a year I’ve been taunting you with grill recipes, like grilled Beer & Buttermilk Sriracha Chicken, and Beer Marinated Steak with Porter Gorgonzola Butter, but what if you don’t have a grill? First, you should buy one. This smaller version is great for a small patio or even tailgating (affiliate link), but if you can’t swing it, a grill pan is a great alternative. I went nearly two years without a grill and I used my grill pan weekly as a substitute (affiliate link).

Because no matter what life throws your way, there is something about grilled food and cold beer that makes it seem like all is right in the world again.

Grilled Beer Soaked Rosemary Potatoes 2

 

Grilled Beer Soaked Rosemary Potatoes

Ingredients

  • 12 ounces pale ale
  • 1 tbs kosher or sea salt
  • 2 lbs russet potatoes, sliced into ¼ inch rounds
  • 2 tbs olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ tsp white sugar
  • 2 tsp chopped fresh rosemary

Directions

  • In a large bowl stir together the salt and beer. Add the potato rounds and add enough water until potatoes are fully covered.
  • Chill for at least 2 hours and up to 12.
  • Remove from the brine and allow to dry completely on a stack of paper towels.
  • Add the potatoes to a bowl or baking dish. Drizzle with olive oil and sprinkle with spices, toss until well coated.
  • Preheat the grill (or a grill pan) to medium high.
  • Place the potatoes on the grill (working in batches if necessary), until grill marks appear, about 3 minutes. Flip and continue to cook until fork tender, about 3 additional minutes.
http://thebeeroness.com/2014/05/07/grilled-beer-soaked-rosemary-potatoes/

Grilled Beer Soaked Rosemary Potatoes 4

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9 Responses to Grilled Beer Soaked Rosemary Potatoes (with a grill or without)

  1. Tieghan May 7, 2014 at 6:03 am #

    These look awesome! I love grilled potatoes in the summer!

  2. Diane C May 7, 2014 at 9:13 am #

    We are “between” grills right now. Would this recipe work in the oven?

    • Jackie May 7, 2014 at 12:01 pm #

      It would be much different. DO you have a grill pan? That would be the best.

  3. Ashley - baker by nature May 7, 2014 at 7:14 pm #

    I finally bought a grill pan!!! Making these beer soaked beauties over the weekend :) WOOT!!! P.S. I wish we could have had beers while I was in LA.

  4. Tom May 7, 2014 at 9:34 pm #

    Looks nice. What about another types of beer? Is possible use maybe weizen or porter etc? Thanks

    • Jackie May 8, 2014 at 10:28 am #

      With this one you’re more open. I’d favor a slightly higher IBU beer over say a low hop wit. I also would lean away from the darker beers (maybe a brown ale being the darkest I’d go) because I’m afraid the it would affect the color of the potatoes.

  5. Dot June 4, 2014 at 11:57 am #

    It’s a rainy day here & I don’t have a grill pan. I am going to try broiling these little guys. Any suggestions on time?

    • Jackie June 4, 2014 at 12:31 pm #

      I wouldn’t recommend boiling at all. Try to heat the oven to 425, with a baking sheet in the oven, get it nice and hot. Then dump the potatoes on the hot pan, cook at 425 for about 15 minutes, toss, then cook until fork tender, about another 10 minutes.

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