Ingredients

1 lb. small potatoes, halved
1 Tbsp. olive oil
1 Tbsp. butter
12 oz bottle beer (lager is better than ale)
fresh rosemary, basil, sage to taste
1 small onion, chopped
1 clove garlic, chopped
kosher salt

Cooking Instructions

Heat oil and butter in heavy skillet. Saute onion followed by herbs, then garlic; Saute a few minutes each. Add potatoes, toss to coat. Add salt then the beer. Cover and simmer for 20 to 30 minutes or so, stirring every few minutes. Check for doneness periodically. Different potatoes cook at different speeds. When potatoes are done, the beer should be gone and there will be a glaze left in the bottom. Empty potatoes onto serving platter and scrape bottom of skillet for glaze and herb bits, pour over potatoes. Serves 4-6
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)