Tuesday, February 16, 2010

Chicken-Roasted Potatoes



[ts]
One day, pressed for time, JS did a quickie roast of some chicken legs and thighs, coating them with olive oil and seasoning them with salt and a blend of dried "Italian herbs": rosemary, thyme, basil, and oregano.



[ts]
As usual, her roast chicken parts were quite the hit.

[js]
After plating the roast chicken parts, I looked at the chicken fat that was sitting in the pan. Looked at it quite longingly, in fact, thinking of putting all that chicken-y goodness to some delicious use.

I couldn't bear to throw the fat away, so I left the pan as is, for use the next day.



[js]
The next day, I bought some potatoes and asked TS to cook the potatoes in the chicken fat.

[ts]
I simply cut up some potatoes, put them in the chicken-fatty pan, making sure they were all coated with the chicken-fatty goodness, and roasted them. The potatoes were also graced with some salt and a generous amount of lemon juice (because we do love our lemon potatoes).



[js]
Clean up was so easy, as the potatoes did a lot of the work for me.

[ts]
These potatoes were very, very good. Nobody should put good chicken fat to waste. I may have liked them better than the chicken, I dare say.



[ts]
So, the secret ingredient for great roasted potatoes? Chicken! =)

Some [eatingclub] vancouver Potato dishes
Potatoes Simmered in Miso (Jaga-imo Miso-ni)
Duck Shepherd's Pie, or "Duck Coop Pie"
Greek Caper Salad
Duck Fat Potatoes
"Mashed Potato Beef Burger" (Red-skinned Potato Salad in Taiwanese Sacha Cheeseburger)
Chinese "Stuffed Pancakes" with Potato & Garlic Chive Filling
Mama's Giniling (Soy-braised Ground Pork with Potatoes & Carrots)
Tacos of Carnitas with Pineapple, Roasted Salsa and Sweet Potato
Stuffed Giant Squid, Two Ways
Beef Kaldereta (Beef Stew with Bell Peppers)
Caldo Verde (Portuguese Kale & Potato Soup)
Moroccan Chicken Tagine

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9 comments:

  1. Why is it that potatoes are always the hit in the dish? No matter what you cook... no potatoe is left behind ;D

    I love the recipe and the herbs you used for seasoning, but those potatoes are sinful!!!

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  2. Chicken fat is the best for tasty potatoes. We always put some in the pan when we are roasting a whole chicken

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  3. Oooh yes please! Those potatoes look deliciously crunchy and I bet they tasted awesome too. Will remember your secret ingredient!

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  4. Oh, fluffy, tender, full of flavour potatoes.

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  5. Uh, that is awesome. Must. try. today.

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  6. Get away from me! Don't tempt me during Lent. Those potatoes are terrifically sinful.

    I wouldn't waste the pan juices either though I'll probably have rolled some noodles in it or made fried rice.

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  7. Núria:
    Hehehe... I really think they were better than the chicken. LOL. ;)

    kat:
    Sometimes we are too lazy to peel and chop potatoes (yes, we are too lazy to do almost everything, haha). But they were really alluring this time around.

    Marisa:
    Hehe... next time maybe we'll have "Pork-roasted Potatoes", or "Beef-roasted Potatoes".;)

    Manggy:
    Go do it!

    Kits Chow:
    Oh, with all the Olympics and Chinese New Year stuff, I didn't even realize that Lent has started!

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  8. I just did this recently as well - and it is AMAZING to eat potatoes cooked this way!

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  9. Jenn:
    I definitely liked it more than the chicken itself! LOL.

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