Roasted Potatoes for Roast Beef
- Course: Side Dish
Summary:
While these potatoes are roasting, have your cooled roast beef sliced and ready to return to a 170-degree oven after the potatoes are out. When the meat is warm, in 10 to 15 minutes, the potatoes still will be piping hot inside.
At the market, look for new or creamer potatoes, similarly sized and preferably no larger than 1 1/2 inches in diameter.
6 servings
Ingredients:
- 2 pounds red or white new potatoes (about 25 to 30) about 1 1/2 inches in diameter, scrubbed and dried
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted butter, melted
- 3 tablespoons finely chopped garlic or shallots
- 1/4 teaspoon freshly ground black pepper
- Pinch chopped thyme leaves
Directions:
Position an oven rack in the middle of the oven; preheat to 450 degrees.
Arrange the potatoes in a single layer in a baking dish or ovenproof skillet that is just large enough to hold them. Sprinkle the potatoes with the kosher salt. Roast for 30 minutes; use a spatula to turn them or shake the pan every 10 minutes to promote even roasting.
Meanwhile, combine the butter or olive oil, garlic or shallots, pepper and thyme in a small bowl. After 30 minutes, brush the butter or oil on the potatoes, coating them evenly, and distribute the garlic or shallots over them. Roast for 10 to 15 minutes, turning the potatoes again about halfway through, until they can be easily pierced with a fork. Serve hot.
Recipe Source:
From Cedric Maupillier, executive chef of Central Michel Richard.
E-mail the Food Section with recipe questions.
