- Potatoes 1 ½ lbs. cooked (675 g)
- pilsner beer ⅚ cup (200 ml)
- Bacon 4,5 oz salted (125 g), diced
- Dill 2 tbsp fresh chopped (optional)
- Garlic clove 1 large
- herbs ½ tsp dried (I used Italian blend herbs)
- Salt • 1 kcal
If you’re looking for a tasty way to serve up yesterday’s leftover boiled potatoes, then give this recipe a try!
Cooked potatoes are oven baked with bacon and a light pilsner lager beer to give fluffy, yet crunchy cheat’s roast potatoes. There’s no need to mess around with oil and basting with these roasts, and they taste amazing.
The cooking burns off any of the alcohol from the beer, so it’s a family-friendly dish and makes a perfect side for grilled or roast meats and stews.
Chop the cooked potatoes up into bite-size pieces and then transfer them to a baking dish. Peel and chop the garlic, then sprinkle it over the potatoes. Season them with a good dash of pepper and salt.
Sprinkle the chopped potatoes with the diced bacon and then pour in the pilsner beer.
Add some dried herbs of your choice. Stir all the ingredients until the herbs and bacon are spread evenly.
Cover the baking dish with a sheet of tinfoil, then place the potatoes in a preheated oven at 400°F/180C fan/gas mark 6 for 30 minutes.
When the time is up, remove the tinfoil, stir the potatoes again and place the baking dish back into the oven for another 15-25 minutes or until the beer has nearly evaporated.
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 (if using). Serve hot as a side dish with your main of choice.
If the potatoes don’t crisp up as much as you want them to, preheat the grill or broiler and pop the oven dish under for a few minutes until the potatoes have become crisper.