BakeAmerican
Petite roasted potatoes
Golf-ball potatoes, hard heat, drippings if you have them.
Made it?
40 min · 25 min hands-on · pull 185°F
Ingredients
4.5 lb on the fire · ~2.9 lb to the table · 6 plates at 8 oz
- petite potatoes, halved4 1/2 lb
- oil2 tbsp
- kosher salt1 tsp
- rosemary or thyme2 sprigs
- meat drippings, if you have them2 tbsp
Method
- 1
Halve. Oil, salt, herb. Cut-side down on a hot sheet.
- 2
425°F 30–35 minutes until the faces are brown and the centers give.
- 3
Toss in drippings from the roast or chicken. That is the whole point.
On the plate
With this, try
- With this dish, try making rice and gravy.
While the meat rests — use that fond. Long-grain rice. Deglaze the meat pan, reduce, pour over.
25 min
- With this dish, try making smashed potatoes.
Boil while the roast runs. Smash and crisp when it rests. Small potatoes, salted water, smash flat, oil, 450°F or a screaming skillet.
45 min
- With this dish, try making grilled zucchini.
When the meat comes off. Same rest window as asparagus. Lengthwise planks, oil, salt, thyme. Hot grate, marks, still a little bite.
12 min