A few weeks ago I posted a recipe for quick, easy fast crunchy potatoes and here’s the update: the same thin slice technique makes a great ‘bed’ for roasted meats. Necessity being the mama of invention, I also discovered that parchment paper lining the bottom of the roasting pan is almost as good as having a silpat or silicone sheet to prevent stickage. Yes, stickage is a word and you know exactly what I mean.
Line your roasting pan with parchment paper, spread around a tablespoon of olive oil, layer the potatoes, a few slices of paper thin garlic, some fresh herbs, salt, pepper. Add another layer of potatoes and bake for 10 minutes at 350F. Remove from the oven and add your meat that is to be roasted. I’d suggest something small that will bake in about 20 minutes: pork chop, chicken breast or a quail or two.
Your potatoes will have soaked up the meat flavor, they’re crispy and delicious and you only have one pan to wash.
Our quail were finished with a blood orange and olive compote. Pretty tasty.