Beer Potatoes with Garlic, Butter & Herbs (Braised)

Beer potatoes in Dutch oven with garlic and thyme.

Beer Potatoes with Garlic, Butter & Herbs (Braised)

Braised beer potatoes with butter, olive oil, garlic and herbs. This recipe works for all kinds of potato varieties. Go for a balanced or low bitterness beer with herbal/floral hoppy notes such Czech pilsner or Munich helles, bock or maibock, American craft lager, saison, Belgian golden.

5 from 2 votes

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Prep Time: 5

Cook Time: 15

Total Time: 20

Servings:

Calories: 296kcal

Author: Milena Perrine

Ingredients

3 tablespoon olive oil
3 tablespoon butter plus extra to let melt over finished potatoes optional
2 lbs potatoes peeled or scrubbed, cut in bite size pieces if needed*
3 cloves garlic minced
chopped fresh herbs to taste about 1 tablespoon unless rosemary, use a bit less plus a bit more for garnish
2 teaspoon salt or to taste
1 teaspoon pepper
⅓ cup water to start, more if needed
¾ cup beer not bitter or well balanced such as Czech pilsner

Instructions

1. In a Dutch oven or similar pot over medium-high heat melt the butter along with the olive oil. Add the potatoes and stir well to coat.**
2. Add the garlic, herbs, salt and pepper, water and beer. Stir well to combine. Cover with lid and let cook for 10-12 minutes.
3. Check the potatoes to determine how soft they have become (pierce with a fork) and how much longer you'd need to cook them to your desired degree of softness. If liquids are running low (could be with starchier varieties) add a bit more water & beer. If too much liquid still remains cook uncovered until done.
4. Remove the beer potatoes from the heat, add a bit of butter to melt on top (optional), season with more salt and pepper if needed and garnish with the remaining fresh herbs.

Video

Notes

*For thin skinned potatoes such as fingerlings, red etc. peeling is optional, just be sure to scrub them well. Smaller potatoes do not need to be cut in cubes.

**If using skin on potatoes you can leave them for a couple of minutes to blister the skins before you proceed with the next steps.

For saucier beer potatoes increase the level of liquid from the beginning, both water and beer (this approach works better with starchier varieties such as Yukon gold).

Nutrition