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
Total Time: 55 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.
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.
