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1.5 lbs baby or fingerling potatoes, quartered
¾ cup Dortmunder Gold Lager
2 tbsp olive oil
2 tbsp butter, melted
3 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 tsp fresh rosemary, chopped (or ½ tsp dried)
1 tsp fresh chives, chopped (or ½ tsp dried)
½ tsp crushed red pepper flakes (optional)
¼ cup grated Parmesan (optional)
Rinse and dry your potatoes.
Chop into quarters so pieces are all roughly the same size.
In a bowl, toss the potatoes with beer, olive oil, melted butter, garlic, salt, pepper, paprika, rosemary, chives, and crushed red pepper (if using). Let sit for 10 minutes to absorb flavor.
PRO TIP: Get a 19.2 oz can of Dortmunder Gold for this recipe. ¾ cup is roughly 7.2 ounces, which means you’ll still have a whole serving of beer to enjoy for yourself!
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Spread potatoes in a single layer on the baking sheet.
Roast for 30-35 minutes, flipping halfway, until golden-brown and crispy. Cook time may vary slightly depending on the oven.
Sprinkle with Parmesan (if using) and serve hot!
Recipe and photo by Lily Switka, Social Media Specialist
