Recipe by Mort B
From Oct 2007 issue of Sunset Magazine. A totally new way ( for me) to cook potatoes. Had to substitute several items, but still was very good. No Ale so used Coors reg. beer, added 2 tsp balsamic vinegar & 1 tsp molasses. Had only Yukon potatoes and Hormel real bacon bits. Made 1/2 recipe, and enough leftovers I fried the leftovers the next day for breakfast. The orginial recipe says 12-16. 1/2 served Dh and I for dinner and breakfast leftovers. I use Kosher salt. Great side dish to serve with German-style sausages cooked in the ale, cole slaw and pickled beets. The potatoes are a little work but the end result is delicious. Dh says to make these again and again. The recipe I have included is the original.
Top Review by Rinshinomori
A very simple accompaniment for Oktoberfest dinner. I cut this recipe in quarter and it worked perfectly for small 4 servings or large 2-3 servings. Additionally I added a bit of German style mustard. Thank you for posting this yummy recipe.
- 2 (12 ounce) bottlesmed.-bodied ale (3 cups)
- 4 lbs red potatoes
- 8 slices thick bacon
- 1⁄4 cup real butter
- 1 small onion, diced
- 1⁄2 teaspoon fresh grd pepper
Directions See How It's Made
- Bring Ale to a boil in a 5-6 qt saucepot that will hold a steamer basket. Cut potatoes in bite size pieces and put into steamer basket and cover & steam for 15 minutes on low or until tender. Take off heat and keep warm over ale.
- Meanwhile cook bacon in a frypan over med. heat until crisp. Remove and drain off fat, but do not wipe out pan. Saute onions in butter in pan on med. Cook until starting to brown about 10 minutes.
- Place cooked potatoes in serving bowl. Put 3/4 of reserved ale into the fry pan, scraping up bits, add bacon to ale and onions, heat through and pour over potatoes adding salt and pepper toss gently. Serve hot or warm.