Ingredients
Big Big Russets
Canola oil
A BIG Scotch Ale (Bellhaven, McAndrews, Douglas)
Chopped FRESH Rosemary (must be fresh!!!)
Minced Shallots - about a half shotglass
Salt and coarse fresh pepper to taste (Must be fresh pepper)

Instructions
Mix the ale and oil 3 to one with the other ingredients. Cut spuds into strange shapes about the size of a big toe. Toss the spuds into the marinade for an hour at room temperature. Stir it if you think of it. Remove the spuds to a big sheet of foil but allow some of the Rosemary and shallots to stick. Pour a shotglass of marinade over the spuds.

Seal the foil into a tight packet or crimp another sheet on top. Put on the barbecue grill for a half hour or a hot oven for 40 minutes. Your mileage may vary. Serve with any dish where a savory caramel note would compliment. I like it with lamb shanks.

Credits
From: Rob Nelson

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