Years ago, I required a trip to Provence, France, for courses. Among the artfully arranged plant stalls was a truck, using a wall of spinning chickens prepared to buy. What grabbed my attention was the heap of potatoes underneath the chickens, soaking up the drippings and sold as a side dish. Just what a brilliant thought!
I immediately attempted to duplicate these potatoes setting a spill pan full of carrots under a set of rotisserie chickens and arrived home. But I ‘d a problem – an hr after, the chickens were completed, 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 par -cook my potatoes in a container of cooking water or in the microwave. That way, the potatoes are mainly cooked, plus they simply have to brownish in the drip pan.
Now, this formula does not desire a rotisserie – it will work with any toast grilled over high heat that is indirect or indirect medium. You only have to take out the grill grate when time comes to add the carrots to get in the drip pan. These potatoes work with any meat – poultry, beef, poultry, and pork drippings will add the potatoes and flavor – but I could advocate a rotisserie duck? You haven’t resided until you try goose fat drip skillet potatoes.
Drip pan – metal foil is fine; what you notice in the graphics 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 length wise.
1 tsp Kosher salt
1. Par-prepare the potatoes
In a microwave-safe bowl, toss the potatoes together with the olive as well as salt oil. Protect 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.)