Beer and Butter Roasted Potatoes

by: Chef Ilona Daniel

2 lbs. baby red potatoes, cut into quarters
6 tbsp. unsalted butter
1/4 cup brown ale
2 large clove garlic, grated with microplane
1 tbsp. chopped fresh basil, minced
1 tsp. chopped fresh thyme, minced
½ tsp. kosher salt
Preheat oven to 425 degrees.
In a pot over medium/high heat melt the butter. Stir in the beer and garlic, cook for about 5 minutes, remove from heat.
Stir in about half the herbs, reserve the other half.
Place the potatoes in a 9x13 baking dish, drizzle with butter and beer mixture, toss to coat.
Roast for ten minutes in the preheated oven, stir, then continue cooking until potatoes are tender, about another ten minutes.
Remove potatoes with a slotted spoon and add to a serving dish.
Sprinkle with remaining herbs and salt.

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