This recipe of root beer potatoes was inspired the other day when I was out in the barn and I was hungry. I got to looking for something to eat but there wasn’t a whole lot there. So, I found a skillet, looked in the ice-box, and  found a bunch of little baby ‘taters and root beer. Yep, that’s right, folks… we’re going to make root beer roasted ‘taters! 

I always like to combine ingredients that you think might not go together and then in the end you have a great recipe.

Root Beer Potatoes

You can use any kind of ‘taters you’ve got.

Potatoes Will Have a Rich Flavor Setting in Root Beer with Onion and Garlic

I like to use baby potatoes for this dish, which I usually get in a 1.5 lb. sack. You can use any type you like (red, Russet, etc.) Even though the potatoes are small, I like to cut them in half for a better bite and more root beer will absorb in.

I then use a large yellow onion and cut it into rings, that way they will hold up better while cooking.

Now the magic ingredient – root beer! After you mix the ‘tater, onion and garlic together, pour the root beer into the Dutch oven or dish until it reaches about halfway up the potatoes.

We don’t want this to dry out while cooking. And this is an important step – put the lid on it and let it set there for about 10 to 15 minutes to let those flavors absorb into the ‘taters. 

And before you get to cooking it, do a little sprinkle of seasoning. Y’all know by now what it is, Red River Ranch Original, and y’all know you can get some here.

Root Beer Potatoes

Set the coals around Dutch oven and load the top.

If y’all are going to cook this outside in a Dutch oven, it’s a pretty easy dish to do. I set the Dutch oven right on the ground and put a good amount of coals all the way around the edge and load it up on top.

Now, if you’d be doing this in the house, pre-heat your oven to like 375 degrees F. You can do this is a cast iron skillet, a casserole dish, Dutch oven, or whatever you’ve got handy. You don’t need to cover it in a conventional oven. 

 

You’ve got to make sure that this dish doesn’t run out of liquid. As it gets to cooking, you’ll see when it comes to a good boil a lot of that moisture will boil out. And you’ll see how much it will reduce down, so if it needs it, add more root beer.

You tend not to add the root beer if you’re cooking it inside, but check it to make sure about halfway through cooking.  

Now, man cannot live by just ‘taters and root beer only! So, while those ‘taters are cooking, I grilled up a Porterhouse steak, because these onions were are fixin’ to caramelize in the root beer also are going to make a great topping for that steak!

I’m going to add another sliced onion along with some garlic and root beer and let them cook up. The caramelization that this root beer gives to this onion is out of this world. When you taste the onions and ‘taters, you’ll get a sort of vanilla-like caramelized taste. So, it’s nearly like candy, folks! 

Be sure and check out the whole video for the step-by-step recipe on how to make them ‘taters outside in a Dutch oven, and don’t forget to share with the folks you love. 

Root Beer Roasted Potatoes and Caramelized Onions - Cowboy Kent Rollins

Ingredients

  • 1.5 lb. sack mini potatoes red, russet, yellow, etc.
  • 1 large yellow onion cut into rings
  • 1 large garlic clove minced
  • Root Beer soda

Instructions

  1. Slice the potatoes in half and place in a 10-inch Dutch oven or casserole dish. Stir in the onions and garlic. 

  2. Pour the root beer in until it reaches about halfway up the potato mixture. 

  3. Cover and let set about 10-15 minutes. 

  4. Bake at 375 degrees F., uncovered,  for about 40 minutes or until the potatoes are tender. 

  5. To caramelize onions: Add 1 large yellow onion (cut into rings), 1 garlic clove (minced) and about 1/2 cup rootbeer to a medium skillet. Cook over medium-high heat until the onions soften and most of the rootbeer cooks out, stirring occasionally. Serve with potatoes or on top of a steak, etc. 

Recipe Notes

You may need to add a little more root beer while cooking to make sure it the dish doesn't become too dry, especially when cooking in a Dutch oven with coals.