I want to make crispy roasted potatoes. Planning to parboil them then coast them with some herbs and olive oil and roast them in the oven. At the same time I need to make a roasted chicken. most recipes require a higher heat for roasted potatoes if i want them crispy, but that would most likely dry up the chicken.
Would you you guys say cooking it in the same pan with the chicken is my only option? Or is there a specific way to get around the timings?
I imagine it is event harder to make crispy roasted potatoes when you are making a turkey...
What do you guys recommend??
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