I was brainstorming about a simple recipe to make with my leftover potatoes. And since it was quite rainy and gloomy outside, I was craving a good plate of hot comfort food, something with bacon that usually means. So I chopped the potatoes up, added bacon, some chopped garlic, a good dash of pepper and salt. Oh and why not add some beer to it? Potatoes, bacon, beer. Yummy ingredients. Pop the whole lot in the oven and let’s see what comes out of it.
Roast Potatoes Recipe with Bacon & Beer
Well I have to say that in the end these beer and bacon roasted potatoes were absolutely delish. This dish honestly didn’t even taste like a bunch of leftovers because that’s what the splash of beer and the handful of diced bacon were as well. I loved the color on those roasted potatoes and their crunch. Do you want to give the potatoes even more crunch? Then just place them under a hot grill for a couple of minutes right before serving.
You can of course prepare this recipe with freshly cooked potatoes. I don’t know about you but I think that boiled potatoes that have chilled in the fridge overnight are extra crunchy after roasting. YEs, I have to admit that I sometimes boil an extra portion of potatoes while preparing dinner. Just so that I can make this recipe the day after!
Do you love potatoes and bacon? Then also check out another yummy classic: my German potato salad!
- 1 ½ lbs cooked potatoes (675 g)
- ⅚ cup pilsner beer (200 ml)
- 4,5 oz salted bacon (125 g), diced
- 2 tbsp fresh dill chopped
- 1 large garlic clove
- ½ tsp dried herbs
- Chop the cooked potatoes up into bite-size pieces and then transfer them to a baking dish. Peel and chop up the garlic clove and sprinkle it over the potatoes. Season with a good dash of pepper and salt.
- Sprinkle the chopped potatoes with the diced bacon and pour in the pilsner beer.
- Drizzle with the dried herbs.
Stir all the ingredients until spread evenly. Then cover the baking dish with a sheet of tinfoil. Place the potatoes in a preheated oven at 400°F (200°C) for 30 minutes. Remove the tinfoil, stir the potatoes well again and place the baking dish back into the oven for another 15 minutes until the beer has nearly disappeared. Then remove the potatoes from the oven and transfer them to a clean serving bowl. Sprinkle with a little pinch of salt and the freshly chopped dill. Serve hot.