Beer Spuds Recipe -
Beer Spuds Recipe

Beer Spuds

Recipe by  

"These potatoes are total 'man-food' and I've never met a person that didn't like them. They must be cooked over a grill, oven roasting just doesn't turn out the same."

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Ingredients Edit and Save

Original recipe makes 1 pan Change Servings
  • PREP

    45 mins
  • COOK

    1 hr 30 mins

    2 hrs 20 mins


  1. Preheat an outdoor grill for medium heat.
  2. Line the bottom of a 9x13 inch foil roasting pan with half of the butter, garlic, lemon pepper, and salt-free spicy seasoning blend. Place half of the potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion in the roasting pan and cover with the remaining butter, garlic, lemon pepper, and seasoning blend. Mix in the remaining potatoes, green bell pepper, yellow bell pepper, orange bell pepper and onion. Pour in the beer until it reaches just below the top layer of vegetables.
  3. Cover pan with foil, place pan on the grill grate, and cook 1 1/2 hours, or until the potatoes are tender. Remove pan from the grill, cover with the shredded cheese, and let stand until the cheese has melted.
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Reviews More Reviews

Most Helpful Positive Review
Jun 16, 2008

I made this on a large family camping trip this weekend and everyone liked this recipe. It was a bit spicy for some, but others thought it was perfect. There were not many leftover, but the little bit that was left went together great with our eggs the next morning. Will make this again.

Most Helpful Critical Review
Aug 12, 2009

Another reviewer said these potatoes had a "distinctive flavor." That flavor is beer, and not in a tasty-addition-to-my-recipe way. The lack of salt may have contributed to the bland taste of these potatoes, I think the beer could be cut in half and chicken stock could add a little more depth of flavor. Tried to rescue the potatoes as leftovers by frying them and adding salt and seasoning, but I still couldn't get over the BEER taste. Of the 5 of us in my family, highest rating was 1/2 a thumbs up by my son who will eat anything.

May 23, 2011

These are absolutely fantastic! Follow the recipe exactly and DO NOT cook in the oven. It just isn't the same. I have made them several times and when one son is visiting I have to leave out the peppers and these are still great. The kids love them too! ( don't forget that alcohol cooks out)I get requests to make them at least 8 or 10 times a summer! Thanks for a great recipe!

Aug 01, 2008

Oh wow what a great recipe. I used red potatoes and cut the recipe down as it was to much for just my wife and I. Will make this again for sure.

Jul 10, 2007

WOW!! Extrremely easy, and very, very good, even for a non beer drinker like myself. This was another night were hubby was bringing his co-workers home for dinner, I remembered this recipe, but I didn't have any of the "peppers" so I made everything except the peppers. It smelled soooooooo good, and the potatoes melted in you mouth. Definately a keeper, and next time I will try it with the peppers.

Jan 27, 2009

I think these were pretty good, even if I did make them in the oven. They had a very tangy, distinctive flavor.

Aug 05, 2008

I made these for a cookout-- forgot to take the cheese--but they were really good without--the pickiest eater went back for 2nds---- then the next night I made meatballs-- browned in a skillet and put in the leftover Beer Spuds--heated through and sprinkled that cheese I had forgotten the night before. My family thought they were having some great new recipe-- not leftovers!

Jun 24, 2007

Like he said, total man food! This is fun to make and it turned out great. I cut the recipe in half, but other then that I followed it to the letter. Will make again!


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  • Calories
  • 481 kcal
  • 24%
  • Carbohydrates
  • 41.7 g
  • 13%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 4.9 g
  • 20%
  • Protein
  • 13.6 g
  • 27%
  • Sodium
  • 826 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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