Beer, Bacon & Onion Braised New Potatoes

• 4 cups tiny new potatoes (red skinned potatoes, skins on and halved)
• 1 large onion, cut in half and thin sliced
• 1 (12 ounce) bottle beer
• 3 slices bacon, diced
• 2 teaspoons minced garlic (you can use more or less if you want)
• 1 tablespoon fresh thyme
• 1 rosemary sprig
• 1 teaspoon fresh parsley (as a garnish)
• 1 tablespoon butter
• salt
• pepper

1. Bacon and Onions -- In a large sauce pan, add the butter and bacon and saute until the bacon starts to render some of the drippings, just a couple of minutes on medium low heat. You DON'T want the bacon to crisp up. Then add in the onions, garlic, herbs and stir another couple of minutes.
2. Potatoes and Beer -- If you are using bigger potatoes, you may want to cut them in quarters. Add in the potatoes and toss well to combine all the flavors. Then add in a pinch of salt, pepper and the beer. Go easy on the salt and pepper as you can re-season once the dish is cooked. It will take about 30 minutes, covered, but I like to vent the lid just a bit so some of the liquid will evaporate. Cook until the potatoes are tender. Once tender, re-check if you need to add any additional salt and pepper. And again, cooking time can vary.
3. NOTE: As one reviewer mentioned, Theirs took much longer. Remember this depends on the size of your pot, and most importantly on the size of the potatoes. The time is NOT set in stone as this can vary.
4. Serve -- Just serve the potatoes with the sauce in a large bowl and make sure you give them a big spoon so they can add some of the sauce over the potatoes. Garnish with fresh parsley. ENJOY!

tiny new potatoes, onion, bacon, garlic, thyme, rosemary, fresh parsley, butter, salt, pepper

Taken from www.food.com/recipe/beer-bacon-onion-braised-new-potatoes-406677 (may not work)