Skin-on potatoes with Kasteel
Today, we’re cooking with beer, alongside former world barbecue champion Peter De Clercq, preparing skin-on potatoes with a Kasteel beer of your choice, served with a fresh salad and a juicy steak.
- 30 min
- Barbecue
- Kasteel table
2:22 min Check out the cooking video
Ingredients Serves 4
1 Place the potatoes amongst the hot coals. 
2 In a bowl, combine 500 g of butter with chives, garlic (*), parsley, red onion, thyme, sea salt, paprika and pepper. Mix everything together to form a creamy herb butter. (*) Tip: you can also grill these on the barbecue. 
3 Remove the potatoes from the barbecue and fill them with a Kasteel beer of your choosing to keep them nice and juicy. Put the potatoes back on the barbecue. 
4 Rub the steak in olive oil and season with sea salt and pepper. 
5 Lightly grill the meat on the barbecue. 
6 Dress a plate with lettuce, tomato, steak, potato and the herb butter. 
Where to buy
In-store
You can find our beers at your local shop or liquor store.
