Scotch Ale Potatoes Recipe

Red potatoes are marinated in Scotch ale, rosemary, and shallots, then roasted and topped with Parmesan cheese. These potatoes are oven-roasted, but you may also roast them on the grill in foil packets.

Prep Time: 10 minutes

Cook Time: 45 minutes

Ingredients:

• 1 cup Scotch ale (such as Bellhaven, McAndres, Douglas or your favorite)
• 1/4 cup olive oil
• 2 Tablespoons chopped fresh rosemary
• 2 Tablespoons chopped shallots
• 1/2 teaspoon garlic powder
• 4 large red (or gold) potatoes, washed and cut into rough pieces about 2 inches long and 1 inch thick
• 1 onion, peeled and cut into 1-inch wedges
• Kosher salt and freshly ground pepper
• 1/4 cup grated Parmesan cheese

Preparation:

Place Scotch ale, olive oil, rosemary, shallots, and garlic powder in a large freezer zip-top bag. Seal and squish to combine. Add potatoes and onions to the bag, squeeze out the air, and seal. Let marinate at room temperature for 1 hour.

Preheat oven to 425 F. Line a roasting pan with nonstick foil.

Using a slotted spoon, scoop out potatoes and onions from the marinade (reserving marinade) and place in a single layer in the prepared pan. Spoon about 1/4 cup of the marinade over the potatoes, grabbing as much of the rosemary and shallots as possible. Sprinkle generously with kosher salt and freshly ground pepper. Cover roasting pan with a lid or foil.

Bake for 30 minutes. Remove and uncover potatoes. Give them a good stir, then sprinkle evenly with the Parmesan cheese. Return to the oven, uncovered, for an additional 15 minutes, until browned and tender.

Let Scotch ale potatoes rest for 5 minutes before serving.

Yield: 4 to 6 servings

Note: You may also cook these potatoes on the grill. Seal portions in individual foil packets and grill until tender. Timing will depend upon how hot your grill is.

_{Scotch Ale Potatoes Recipe Photo © 2008 Peggy Trowbridge Filippone, licensed to About.com, Inc.}

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