All Recipes

Drunken Beer Potatoes

Name: Drunken Beer Potatoes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Cuisine: American
Ingredients: 2 Cups of Heavy Cream; 4 Cups of Merkts Beer Cheese; 16 Oz. Baby Red Skin Potatoes; 2 Tbsp. Olive Oil; 2 Tsp. Fresh Minced Thyme; 1 Tbsp. Fresh Minced Garlic; 1 Tsp. Kosher Salt; 1/4 Tsp. Table Grind Black Pepper; 7 Oz. Baby Roasted Potatoes; 1 Tbsp. Fresh Minced Garlic; 1/2 Tsp. Fresh Minced Parsley

This tasty appetizer is what dreams are made of Merkts Beer Spread Cheese and perfectly seasoned potatoes. Drunken Beer Potatoes isn’t just tasty to eat, but your guests will love smothering their potatoes in the warm, delicious beer cheese sauce.

Preparation

Equipment:

Sauté Pan, Saucepan, Oven

For Cheese Sauce:

In a saucepan add the heavy cream and bring to a simmer.
Once the cream is warm add the Merkts cheese and whisk together.
Once the product is combined hold hot for service.

For Roasted Baby Potatoes:

Preheat oven at 350-Degrees.
In a mixing bowl combine all the ingredients.
Spread evenly onto a sheet pan and spread out potatoes for even cooking.
Place into preheated oven and roast for 25 minutes or crispy with tender interior.
Cool on sheet pan under refrigeration until service.

Plating:

In a sauté pan add olive oil and minced garlic on medium heat.
Add potatoes and sauté until crispy and golden brown on all sides.
Deglaze pan with 2oz of lager and reduce to a simmer until beer has evaporated.
Portion into serving vessel.
Portion hot cheese sauce in another container.
Garnish with minced parsley, green onions and skewers for dipping of the potatoes.