Beer Steamed Potatoes with Rosemary


Beer Steamed Potatoes with Rosemary


Using beer instead of water to cook potatoes is a wonderful way of infusing loads of flavor into ordinarily bland potato recipes. Choose any beer that you love to drink in these Beer Steamed Potatoes with Rosemary.



  • 1 pound small new (red) potatoes, halved
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 12 ounces beer (regular or non alcoholic)
  • 1 teaspoon dried rosemary
  • 1 small onion, chopped
  • 1 clove of garlic, minced
  • sea salt, to taste


  1. Heat oil and butter in a heavy skillet. Sauté the onion for about 5 minutes, until the onion begins to turn translucent.
  2. Add the garlic and the rosemary (crushing the rosemary between your fingers) and sauté for an additional minute, until the garlic becomes fragrant.
  3. Add the potatoes and salt and toss to coat.
  4. Add the beer. Cover with the lid ajar, and simmer for 20-30 minutes, stirring every few minutes. Check the potatoes to see if they are tender every so often.
  5. The beer should be almost evaporated and form a nice glaze. If the beer has not evaporated, remove the lid and allow the beer to finish cooking down.
  6. Remove the potatoes from the pan and onto a serving platter, scraping all the herbs and glaze with the potatoes.

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I can't even begin to imagine how good these Beer Steamed Potatoes with Rosemary are going to taste. The combination of ingredients sounds great, and the cooking method is so easy. The beer cooks off so I don't think there will be any problems there. This is on my list of must make soon recipes.

can't wait to try


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