This simple recipe can be used as a main meal or as a supplement to any of our other "meat" based recipes and calls for a dark ale. We would recommend Colley's Dog or Brookman's.

INGREDIENTS (serves 4)

• 250ml Real Ale (we recommend dark and
malty)
• 125ml olive oil
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped shallots
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 4 large red (or gold) potatoes, washed and
cut into rough pieces about 5cm x 2cm
• 1 onion, peeled and cut into 2cm wedges
• Salt and freshly ground black pepper

• 55 grams grated Parmesan cheese

INSTRUCTIONS

Place ale, olive oil, rosemary, shallots, paprika and garlic powder in a large freezer bag. Seal the bag and squish to combine the ingredients. Add the chopped potatoes and onions to the bag, squeeze out the air, and seal.
Let everything marinate at room temperature for 1 hour.

Preheat oven to 220 centigrade (gas mark 7) and lightly oil a roasting pan.

Using a slotted spoon, scoop out potatoes and onions from the marinade (keeping the marinade) and place in a single layer in the prepared pan. Spoon about 1/4 cup of the marinade over the potatoes, grabbing as much of the rosemary and shallots as possible. Season with salt and freshly ground pepper. Cover the roasting pan with foil and place in the oven.

Bake for 30 minutes. Remove and uncover potatoes, stir and then sprinkle evenly with the Parmesan cheese. Return to the oven, uncovered, for an additional 15 minutes until browned and tender.