Beer and Bacon Potatoes
(Prep time, 20 minutes. Cook time, 45 – 60 minutes.)
- 1/2 Pound Thick Cut Bacon
- 5 Pounds Potatoes, Sliced
- 2 Onions, chopped
- 6 Cloves Garlic, chopped
- 4 Tablespoons Butter (1/2 stick)
- 1 12 oz Can Beer (Any pale American-style lager will do.)
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Ground Black Pepper
- 1 Teaspoon Salt
- 1 Tablespoon Basil
- 1 Tablespoon Parsley
Preheat oven to 400 degrees. Spray non-stick cooking spray in large roasting pan. (I use a disposable pan because I hate clean-up.) Line bottom of pan with thick-cut bacon. Bake in a 400 degree oven approximately 10 minutes or until bacon is just barely crispy. While bacon is baking, slice up potatoes, onions, and garlic. I don’t bother to peel my potatoes, but you can peel or not based on personal preference.
Once bacon is done add the rest of the ingredients, layering potatoes, onions, and garlic with thin slices of butter and more potatoes. Sprinkle spices on top and then pour the can of beer over it all. Cover with tin foil and roast in 400 degree oven for 30 minutes, stirring occasionally, until potatoes are easily cut with a fork.
These potatoes can also be done on the grill. To cook on the grill, add all the ingredients, except for the beer, right on top of the raw bacon. Cook for 15 minutes until the bacon is crispy. Stir it all up, add the beer, recover with tin foil, and roast on the grill until potatoes are soft (about 15 minutes).
The potatoes soak up the butter, beer, and bacon grease to become a mouthful of heaven. Salt and pepper to taste, but you won’t need any additional butter on top. They will melt in your mouth, I promise.