Ale Potatoes

Photo by Robert Wigington


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Ale Potatoes


Roasted potatoes infused with the robust flavours of beer, rosemary, and garlic make a delicious and versatile side dish, whether you cook them on the grill or in the oven.

  • Serves: 6-8
  • Course: Dinner


  • 6 large potatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 tbsp (30 ml) chopped fresh rosemary
  • 341 ml bottle ale
  • ¼ cup (60 ml) extra-virgin olive oil
  • Salt and freshly ground pepper, to taste


  1. Scrub potatoes and cut into 1" (2.5 cm) wedges, about 8 wedges each.
  2. In a large bowl, combine onion, garlic, rosemary, ale, and oil. Add potatoes, stirring to coat. Cover bowl with plastic wrap and marinate at room temperature for 1-2 hours, tossing occasionally.
  3. Preheat gas barbecue on high or oven to 425°F (220°C).
  4. Strain mixture, reserving potatoes and herbs; discard liquid. Toss potatoes and herbs with salt and pepper. Spread in a single layer on a greased, rimmed cookie sheet.
  5. Grill (or oven-roast) potatoes for 45-50 minutes, turning frequently until tender and browned.

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