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.