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
- 9×13 pan (disposable aluminum foil is good)
- 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…
*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.
Recipe inspired by Provence
, and Steven Raichlen.
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