The rich buttery taste mixed with the savory dry ingredients makes this a side dish that is sure to please. I add a little something special that adds a special flavor and people are always asking me what it is. Up until now I never gave it away but this is my blog and well here it is.
This side dish not only can be made for a simple dinner but also one of the main side dishes for large event planning. It goes a long way and is rather inexpensive to make but trust me it does not lack on flavor. 🙂
The amount shown will serve 4-6
Things You Will Need:
1 8×8 Glass Dish Minimum
1 Medium to Large Mixing Bowl
1 Large Wooden Mixing Spoon
- 2 Cans Whole New Potatoes (opened and drained) (Read below for using Fresh Potatoes – Baking times are different)
- ½ Cup Dry Parsley
- ½ Teaspoon Ground Sea Salt
- ½ Teaspoon Ground Black Pepper
- 1 Teaspoon Onion Powder
- 1 Cup Butter or 2 Sticks
- ½ Cup Stella Artois (beer optional but trust me this is the special ingredient.)
Preheat Oven to 350° F (177° C) for Convection Ovens – 325° F (163° C)
Place parsley, sea salt, pepper, and onion powder all in the mixing bowl and with wooden spoon mix together.
Add the potatoes and mix until well coated – add to baking dish and place butter in chunks on top of potatoes as shown below.
Measure out the Stella Artois and pour over potato mixture.
Cover with foil and bake for 30 minutes – remove from oven and stir contents – replace foil and bake another 20 minutes and serve.
To keep warm for large events, after the last 20 minutes place in Nesco on low temp to keep warm with lid until ready to serve. If a small event you can place in a slow cooker on warm.
If using fresh potatoes, be sure to peel completely and the baking times are 40 minutes before stirring and recover with foil and bake for another 30 minutes or until fork tender. If there is still resistance bake at 10 minute intervals until it is ready.
Fork Tender = you can pierce or cut with a fork – so if place into the potato it comfortably enters and exists the potato without resistance.