Root Beer Potatoes with Caramelized Onions
The other day, I was rifling through the ice-box. I hadn’t been to the market in a bit and we were down to bare bones. So, I grabbed 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.
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 cut a large yellow onion 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 Original seasoning.
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‘ll be cooking this in the house, pre-heat your oven to 375 degrees F. You can prepare this in a cast iron skillet, a casserole dish, Dutch oven, or whatever you’ve got handy. There is no need to cover it in a conventional oven.
While you’re simmering the potatoes, make sure that they don’t run out of liquid. If it needs it, add more root beer.
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 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 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. 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
- Slice the potatoes in half and place in a 10-inch Dutch oven or casserole dish. Stir in the onions and garlic.
- Pour the root beer in until it reaches about halfway up the potato mixture.
- Cover and let set about 10-15 minutes.
- Bake at 375 degrees F., uncovered, for about 40 minutes or until the potatoes are tender.
- 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.