In the meantime, I found this recipe for potatoes that sounds tasty, so maybe I can convince the chef to try these to serve with the roast. I can do the last few minutes of the recipe, if the chef is too busy getting other things ready.
The recipe is from Dad’s Own Cookbook by Bob Sloan. I haven’t used this book much, but it’s got lots of simple recipes, cooking tips and food basics.
2008-09-09 Update: We served these at a family dinner, and got lots of compliments. They were easy to make, and delicious. Next time we’ll make them in the cast iron pan, to get them a bit crispier.
Pan Roasted New Potatoes
- 2 lbs (about 12-14) small new potatoes
- 1½ cups chicken broth
- 2 tbsp butter
- 1 tsp dried thyme
- ½ tsp dried rosemary (optional)
- 2 tbsp chopped fresh parsley
- salt and pepper
- Cut the potatoes in half and fit as many as possible in one layer in a large frying pan.
- Pour the broth over the potatoes.
- Bring the liquid to a boil over medium heat.
- Cover the pan, and cook until the broth is almost gone, about 20 minutes.
- Just before the liquid is boiled away, reduce the heat to medium low.
- Add the butter, thyme and rosemary.
- Continue cooking, covered, shaking the pan often, for another 10 minutes. The potatoes should be soft but not mushy, with a deep golden brown crust. Add a bit of water to the pan if the potatoes start to burn.
- Sprinkle on the parsley, and season with salt and pepper.
- Serve immediately, or leave covered and keep warm in a 250°F oven for up to 15 minutes.