Roast Potatoes Cooked with the Roast

I can’t imagine I would ever cook a roast chicken or a roast beef without cooking potatoes along side it in the same pan. They are moist on the inside, crispy on the outside, and full of the flavor of the accompanying meat. You could just toss the potatoes in the pan, but a few extra steps will make the outcome exquisite, and to my mind are worth the extra effort.

SERVES 4

Ingredients:

4 Russet baking potatoes

Salt

Paprika

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Instructions: 

▪ Peel the potatoes and cut them in half lengthwise, then in half or thirds, depending upon their size. You want to end up with approximately 2 inch chunks of potatoes.

▪ Put the potatoes in a saucepan and cover with cold water. Cover and bring to a boil over high heat, then continue to cook for 5 minutes.

▪ Remove from heat and drain the water off thoroughly using the cover to hold the potatoes in the saucepan. Put the pan back on the stove on high heat and shake it for about 30 seconds so the surfaces of the potatoes are roughed up. You can also use a wooden spoon to move the potatoes around in the pan to help this process.

▪ Transfer the potatoes to the roasting pan that is holding your chicken or beef. Sprinkle the potatoes with salt and paprika. Now go ahead and roast the meat according to that recipe’s directions.

▪ You’ll be basting your chicken or beef every 20 minutes or so, and when you do make sure you also baste the potatoes with the juices from the meat.