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  • Rock Rousseau

Beer-Soaked Rosemary Potato Wedges

Updated: May 21, 2020


Potatoes are so versatile; You could create an endless amount of variations just from this basic recipe. Soaking potatoes in stout beer before you make wedges, or ‘oven fries’, is the difference between roasted potatoes and french fries. Beer- soaked potatoes are crisp and crunchy on the outside, but soft and fluffy on the inside. This is because potatoes are mostly water, which is held in by the starch. During the baking process, the water evaporates giving your potatoes a roasted outer skin, but leaving a creamy center with a savory lager taste.

  • 2 large russet potatoes

  • 2 bottles or cans of stout beer (For Gluten Free- Replace with Gluten-Free beer)

  • 1/4 cup olive oil

  • 1 teaspoon garlic powder

  • Sea Salt or Pink Himalayan salt

  • 2 TBSN dry rosemary


Grab a colander to clean potatoes, sharp kitchen knife, mixing bowl, tongs, large baking sheet, aluminum foil, and large 2 gallon Ziplock bag.

Prep: 24-36 hours to marinate, 20 min

Cook: 50-60 min Ready: 80 min

Serves: 4


To make Beer Soaked Rosemary Potato Wedges:

1. If desired, peel the skins off or leave skin on; based on your preference.

2. Cut potatoes in half long-wise, then slice potato halves into 1/4 to 1/2-inch thick wedges.

3. In a large Ziplock bag add the beer, olive oil, and garlic powder. Add the potatoes to marinate in the beer so that they are fully submerged.

4. Close Ziplock bag and refrigerate for 24-36 hours.

5. When ready, pre-heat oven to 450 degreee F. Wrap baking sheet in foil and place on top rack of oven to pre-heat.

6. Drain the potatoes in a colander and place them on a stack of paper towels. Pat dry.

7. In a bowl, toss the potatoes with olive oil until well coated.

8. Using tongs, spread out the potatoes onto the baking sheet in a single layer so they do not overlap each other. Be careful to not touch the hot baking sheet.

9. Sprinkle potatoes with rosemary and salt.

10. Bake for 25-30 minutes.

11. Turn each one over using tongs. Sprinkle with rosemary and salt and bake an additional 25-30 minutes until golden brown.

12. Remove from oven and let cool for 5 minutes before serving.



1 serving: 130 calories, 2g fat (0.6g saturated fat), 0mg cholesterol, 50mg sodium, 30g carbohydrate (0g sugars, 2g fiber), 3g protein .


Potatoes contain nearly half your daily value of vitamin C., has more potassium than a banana, is a good source of vitamin B6 and is a good source of fiber, magnesium and antioxidants. Stout beer has less calories than most beers and also contains nearly twice the amount of antioxidants found in light-colored lagers. What’s more, it also contains traces of iron.



Côtes du Rhône, Barbera, Merlot, Chardonnay. These will stand up to bold flavors without overpowering the potatoes. Side Dish pairing: These are great with any BBQ entrée of beef, pork or chicken. Kick out the GLUTS. Good news-potatoes are already gluten-free. Potatoes aren't grains, they're a type of starchy vegetable. Keep in mind that beers are made from gluten-containing grains which are not distilled and therefore is not gluten-free. Replace the stout beer with your preferred gluten-free beer.


Parmesan Zucchini Wedges. Use Parmesan and salt instead of rosemary. Bake for 15 on minutes each side. This option also saves on carbohydrates.


Sweet Potato Wedges- Use smoked paprika, garlic powder instead of rosemary. Sweet potatoes contain about 15 grams more carbohydrates per serving, but only contains 140 calories, 5 grams of fat and typically less sodium than russet potatoes.


Chili & Cheese Potato Wedges. Use dry taco seasoning mix instead of rosemary and salt. Cover wedges with Chili, shredded cheese or cheese sauce.


Italian Parmesan Potato Wedges- Use grated Parmesan cheese and oregano instead of rosemary. Cover wedges with marinara sauce and additional Parmesan after baking.


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