I come from the great state of Idaho where we’re known for growing potatoes. In fact I just saw a commercial on the TV today that advertised Idaho Potatoes – which I felt was an odd place to advertise, on Idaho TV. You’d think we would know about Idaho Potatoes! Perhaps they know that finding an Idaho potato in the state of Idaho is about as likely as finding a pot of gold at the end of a rainbow. Needless to say I don’t have any Idaho potatoes in my pantry and it’s not by choice. I’ve heard there is huge demand on the east coast of the United States for Idaho Potatoes. Perhaps I’ll be able to snag some on my next visit!
So you may be wondering what potatoes I am going to use for this beer skillet potato recipe. Well I’ll be using potatoes from my dear neighbors to the west, Washington State. They may be known for growing apples and making wine but they also have some potatoes growing over there too. Thanks Washington!
Now on to the recipe as I am sure you’re tired of me rambling on about where my potatoes come from. This recipe was inspired by the Beeroness’ beer skillet potatoes recipe. The recipe recommends an IPA or a black IPA. I used a red ale but since I am a huge fan of IPA’s I’ll probably need to make this again. Perhaps with a black IPA as they seem to be my new favorite. If you can find it, try 21st Amendment Brewing’s Back in Black. It’s got some good rich flavors and I love it’s fun name. Also don’t be afraid of it if you see that it comes in a can – this beer would shine regardless of the container it comes in!
Ingredients that you will need:
2/3 cup beer (IPA preferred)
2 ¼ cups (6 oz) shredded sharp cheddar (set aside ¼ cup)
½ cup whole milk
1 tablespoon salt
½ tablespoon pepper
1 tablespoon garlic powder
1 tablespoon cornstarch
2 tablespoons butter
1 ½ pounds of russet potatoes (use Idaho potatoes if you can find them!)
1 cup panko bread crumbs
Start by preheating your oven to 350F degrees.
Next in a food processor take the beer, 2 cups of the cheese, milk, salt, pepper, garlic powder and cornstarch. Mix until well mixed…
The next step is to melt the butter in a cast iron skillet. I don’t have a cast iron skillet so I used a regular sauce pan. I know – I’m lame but cast irons take a lot of work and well I’m lazy… so I used what I had.
Next spread out the potatoes in the pan and cook them until brown. You will then make sure they are spread eventually in the pan and pour the cheese sauce over them. Simmer for about 10 minutes.
Once you have simmered, you will then take the remaining cheese and the bread crumbs, scatter them like you mean it over the potatoes and slip the pan into the oven for 30 minutes. I paired them with the beer flanked steak and was quite pleased with myself as my entire meal was beer inspired… right down to the beer I had in my hand!