This recipe was inspired by the vendors I saw at the market in L’Isle Sur la Sourge, during my cooking classes in Provence.*
*I feel like such a snob when I say that. “Ahem…when I was in Provence…”. And you know what? I like sounding like a snob when it means I can say “I went to Provence!”
There, the rotisserie chicken vendors would have their rotisserie chicken cooking over a pile of sliced potatoes – when you ordered a chicken, the potatoes, flavored by the chicken drippings, were the side dish you could order.
This can be cooked on any grill where you can get indirect heat, but it’s a great side dish when you’re roasting a large cut of meat, and you can put the pan underneath that meat to catch the drippings and flavor the potatoes and vegetables. As an example, when you have a large cut of beef on the rotisserie.
Recipe: Rotisserie Pan Potatoes and Root Vegetables
Rotisserie Pan Potatoes and Root Vegetables
Equipment:
- Grill
- 9×13 pan (disposable aluminum foil is good)
Ingredients:
- 1 lb Fingerling potatoes (new potatoes work as well), cut in half
- 3 carrots, peeled, cut into 2″ pieces (halved if more than 1/2″ thick)
- 1 medium onion, peeled and quartered (I used 4 small cippollini onions, because I had them on hand)
- 4 cloves garlic, unpeeled
- 2 tbsp olive oil
- 1.5 tsp kosher salt
- 1 tsp fresh ground pepper
- 1 tsp Herbes de Provence
1. Prep all the vegetables (peel, slice) as listed above
2. Put all the vegetables in the pan. They should make a single layer. Toss with the olive oil, then sprinkle with the salt, pepper, and herbes de provence. Toss again to make sure they’re evenly covered with the seasonings.*
*NOTE: 4/11/09 – It will help the cooking if you toss them in the oil, then put them in a microwave safe bowl, cover with plastic wrap, and microwave for 10 minutes before continuing. See this post for how I figured this out.
3. Preheat the grill to indirect medium, then put the pan with the vegetables over the unlit part of the grill.*
*Indirect medium – on a charcoal grill, light the coals, then divide them into 2 piles on opposite sides of the grill. In a weber kettle, I put the pan in the middle of the charcoal grate, pile the coals on both sides, and then put the main course on the grill grate above the coals.
*On a gas grill, turn off one of the burners, and put the pan over the unlit burner.
*medium to high – 350*F to 500*F will work with this recipe. The timings listed are for 400*F; adjust your timings as necessary based on the temperature.
4. Cook for 45 minutes, or until tender and browned.* Shake the pan every 15 minutes or so, and rearrange if the edges are browning quicker than the center.
*A paring knife inserted in the vegetables shouldn’t meet any resistance.
5. Scoop the vegetables out of the pan using a slotted spoon, and drizzle with some of the oil and meat juices left in the pan.
That’s the root vegetables on the left…
Notes:
*When I do this, usually some of the carrots burn, and others are still crunchy in the middle. Next time, I’m going to split any really thick ones.
*Parsnips also go well in this recipe.
*I overcrowded the pan a bit – it would have cooked a little quicker, and browned better, if I had one layer of vegetables.
*My rotisserie burner kept the grill at 400*F, so that’s what the timings listed are for. The timing on this recipe can be pretty variable – make sure you check the vegetables before you remove them from the grill.
Questions? Comments? Other ideas? Leave them in the comments section below.
Related Posts:
Click here for my Rotisserie beef rib roast recipe, which you see in the pictures above.
Click here for my rotisserie pan potatoes recipe, where I improved the rotisserie pan technique.
Click here for my other rotisserie recipes.
Recipe inspired by Provence, and Steven Raichlen.
 Check out my cookbook, Rotisserie Grilling.Everything you could ask about the rotisserie,plus 50 (mostly) new recipes to get you cooking.It’s a Kindle e-book, so you can download it and start reading immediately! |
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Wow! Do you know how difficult it was to find info on rotisserizing a rib roast?! It was difficult!! And then I found you! This was great! Totally what I needed as a newbie to my rotisserie for which I have no instructions. I must speak to our contractor about that… So thanks a bunch! I’ll be cooking in our beautiful AZ morning weather tomorrow. No sign of thunderstorms or snow for sure!! Come August though I won’t need the BBQ. Just set the meat by the pool for a few minutes and Presto! It’s done! Lori
@Lori:
You’re welcome – I’m glad you found your way to my site.
I enjoyed the “just leave the ribs out in August, they’ll cook themselves” comment. I’m jealous of the Arizona weather this time of year, but certainly not in August…
I am sitting here watching the rib roast spin, while drinking a Bud. My son called me a hero for finding your website. Thanks a bunch….Been able to snitch tastes and the recipes for the beef and veggies are amazing.