Potatoes That Taste Better Than The Chicken Recipes

POTATOES THAT TASTE BETTER THAN THE CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil.
• Place potatoes in a single layer in roasting pan.
• Season chicken inside and out with salt and pepper.
• Place liver, rosemary, thyme, and garlic inside cavity of chicken.
• Using kitchen twine, tie legs together to enclose.
• Rub chicken with remaining 3 tablespoons each of butter and oil.
• Place chicken on top of potatoes on one of its sides.
• Transfer roasting pan to oven and roast for 20 minutes.
• Turn chicken onto its other side and continue roasting 20 minutes more.
• Turn chicken, breast side up, and add 2 tablespoons water to pan.
• Continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
• Carve chicken in roasting pan allowing the juices to combine with the potatoes.
• Serve from the roasting pan, spooning pan juices over potatoes.
• Sprinkle with fleur de sel.

POTATOES THAT TASTE BETTER THAN THE CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Butter a medium roasting pan with 3 tablespoons butter and 3 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 3 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides.
• Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more.
• Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.

BEST POTATOES YOU'LL EVER TASTE

Steps:

• In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside.
• Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool.
• Preheat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil.
• Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes.

POTATOES THAT TASTE BETTER THAN THE CHICKEN

Steps:

• 1. Preheat oven to 450 degrees. 2. Butter a medium roasting pan with 2 tablespoons butter and 2 tablespoons oil. Place potatoes in a single layer in roasting pan. Season chicken inside and out with salt and pepper. Place liver, rosemary, thyme, and garlic inside cavity of chicken; using kitchen twine, tie legs together to enclose. Rub chicken with remaining 2 tablespoons each of butter and oil. Place chicken on top of potatoes on one of its sides. 3. Transfer roasting pan to oven and roast for 20 minutes. Turn chicken onto its other side and continue roasting 20 minutes more. Turn chicken, breast side up, and add 2 tablespoons water to pan; continue roasting until juices run clear and the internal temperature reaches 165 degrees on an instant-read thermometer, 10 to 20 minutes more. 4. Carve chicken in roasting pan allowing the juices to combine with the potatoes. Serve from the roasting pan, spooning pan juices over potatoes. Sprinkle with fleur de sel.