Years ago, I took a trip to Provence, France, for classes. Among the artfully arranged plant stalls was a truck with a wall of spinning chickens ready to eat. What grabbed my attention was the heap of potatoes underneath the chickens, soaking up the drippings and sold as a side dish. What a brilliant idea!

I immediately attempted to duplicate these potatoes setting a drip pan full of carrots under a set of rotisserie chickens when I arrived home. But I had a problem, an hour into cooking, the chickens were ready, but the potatoes were not cooked throughout. After some trial and error, I determined that potatoes require a head start – the bottom of a grill doesn’t get hot enough to roast potatoes. I parboil my potatoes in a pot of water or in the microwave. That way, the potatoes are mainly cooked, and they simply have to brown in the drip pan.

Now, this formula does not require a rotisserie – it will work with any meat grilled over indirect high heat. You only have to take out the grill grate when time comes to add the carrots to the drip pan. These potatoes work with any meat – poultry, beef, poultry, and pork drippings will add flavor to the potatoes – but may I suggest a rotisserie duck? You haven’t lived until you try goose fat drip skillet potatoes.

Drip pan – metal foil is fine; what you notice in the pictures this is a 9- by 13-inch enameled steel baking dish that I only use within my grill.
Gloves that are cooking

1 1/2 lbs new potatoes (small red-skinned potatoes) or fingerling potatoes, halved lengthwise.
1 tsp Kosher salt


1. Parboil the potatoes
In a microwave-safe bowl, toss the potatoes together with the olive as well as salt. Cover the bowl with plastic wrap and microwave the carrots until they start to soften, about 8 minutes. Drain the potatoes and toss with all the olive oil.)