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Scotch Ale Spuds

These dark and beery potatoes work well on a barbecue or in a hot oven, and are great with lamb, in particular. Serves 4.

  • 4 large potatoes
  • 2 tbsp oil
  • twigs of fresh rosemary
  • 4 shallots, finely chopped
  • ½ can dark Scottish ale
  1. Mix the ale, oil, shallots and rosemary in a bowl. Chop the potatoes into thumb-sized chunks, and toss them in the mixture, coating them well. Leave to soak for at least an hour, then pick out the spuds onto a sheet of foil. Drizzle a little of the marinade over them, then wrap tightly and place on a BBQ grill or in a hot oven for 40 minutes or so.
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