merkts Recipes

Name: Drunken Beer Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: American
Ingredients: 2 cups heavy cream; 4 cups room temperature MERKTS BEER CHEESE; 16 oz baby red skin potatoes; 2 Tbsp olive oil; 2 tsp minced thyme; 1 Tbsp minced garlic; 1 tsp Kosher salt; ¼ tsp cracked black pepper; 1 Tbsp minced garlic for plating; 1/2 tsp minced parsley; 2 oz lager beer

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Drunken Beer Potatoes

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 friends and family will love smothering their potatoes in the warm, delicious beer cheese sauce.

yield: 16 potatoes + cheese
serving Size: 4 potatoes each
cook Time: 45 minutes

How to Make It

Preheat oven to 350°
In a mixing bowl, combine potatoes, olive oil, thyme, 1 Tbsp garlic, salt and pepper
Spread evenly onto a sheet pan and cook for 25 minutes
In a saucepan, add heavy cream and bring to a simmer
Add beer cheese and whisk together
Keep cheese warm
8 In a sauté pan, add a little olive oil and 1 Tbsp of garlic on medium heat
Add potatoes and sauté until crispy and golden brown on all sides
Deglaze pan with lager and reduce to a simmer until it evaporates
Plate potatoes and pour cheese into bowl
Garnish with minced parsley and skewers for dipping of the potatoes
Serve hot!

what you need:

2 cups heavy cream
4 cups room temperature Merkts Beer Cheese
16 oz baby red skin potatoes
2 Tbsp olive oil
2 tsp thyme, minced
1 Tbsp garlic, minced
1 tsp Kosher salt
¼ tsp cracked black pepper
1 Tbsp minced garlic for plating
1/2 tsp parsley, minced
2 oz lager beer

make it with:

Where to Buy

Dipping isn’t just for potatoes. You can dip anything your heart desires—chips, pitas, pieces of bread. The world is your smorgasbord.
Getting potatoes that are similar in size will help ensure they all cook at the same rate.
If you can’t find baby red skin potatoes, try dicing regular potatoes into large chunks and prepare per recipe.
No beer, no problem. Deglaze the pan in just a splash of olive oil instead.
If the cheese gets too thick, return to heat and stir in a little heavy cream.