BEER SPUDS
These potatoes are total 'man-food' and I've never met a person that didn't like them. They must be cooked over a grill, oven roasting just doesn't turn out the same.
Provided by Tony & Elisa
Categories Side Dish Potato Side Dish Recipes
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat.
- Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
- Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.
Nutrition Facts : Calories 481.2 calories, Carbohydrate 41.7 g, Cholesterol 76.6 mg, Fat 27.1 g, Fiber 4.9 g, Protein 13.6 g, SaturatedFat 18.4 g, Sodium 826.5 mg, Sugar 3.2 g
BEER-BATTERED FRIES
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Fill a small Dutch oven with 3 to 4 inches of oil and heat over medium heat until a deep-frying thermometer inserted in the oil registers 325 degrees F. Line a large plate or baking sheet with paper towels.
- In a medium bowl, whisk together the flour, cornstarch, paprika, baking powder, garlic powder, onion powder, cayenne, 2 teaspoons salt and 1/2 teaspoon black pepper. Add 1 cup of the beer and stir until smooth, adding more beer a tablespoon at a time if necessary until the batter is the consistency of heavy cream. Set aside.
- Using kitchen towels, dry the potatoes thoroughly. Working in batches, slide the potatoes into the oil, being careful not to crowd the pan, and cook until lightly golden, about 5 minutes. Use a slotted spoon or skimmer to remove to the towel-lined plate and sprinkle with a few pinches of salt.
- Raise the oil temperature to 350 degrees F. Dip the partially cooked fries a few at a time in the batter to coat. Using a fork, slide the coated potatoes 1 at a time into the oil, about 6 or 8 in a batch so as not to overcrowd the pan. Use a metal skimmer or tongs to keep them separate, as they tend to cling together. Cook until deep golden brown, 2 to 3 minutes. Remove to fresh paper towels to drain. Serve immediately.
BEER SPUDS
These potatoes are total 'man-food' and I've never met a person that didn't like them. They must be cooked over a grill, oven roasting just doesn't turn out the same.
Provided by Tony & Elisa
Categories Potato Side Dishes
Time 2h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for medium heat.
- Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
- Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.
Nutrition Facts : Calories 481.2 calories, Carbohydrate 41.7 g, Cholesterol 76.6 mg, Fat 27.1 g, Fiber 4.9 g, Protein 13.6 g, SaturatedFat 18.4 g, Sodium 826.5 mg, Sugar 3.2 g
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