Rotisserie Top Round Potatoes & Yorkshire
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Clean and peel potatoes
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Parboil 15 minutes in salted water
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Truss roast on rotisserie spit
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Coat with EVOO, salt, and pepper
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Rotisserie setting for 60 minutes (400*)
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Start the Yorkshire with 1 1/2 cup whole milk
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4 large eggs in a blender
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Add 1 1/4 cup flour to blender and 1/2 tsp kosher salt. Add milk and blend.
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After blended, let rest 30 minutes.
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Drain potatoes and let sit for 3 minutes to dry
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Cut potatoes in half, then shake colander to rough up edges.
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Add 1 tbsp EVOO and 2 tbsp butter, salt and pepper. Add potatoes, toss to coat, Roast 400* 30 min
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After 30 minutes turn potatoes, add 2 tsp minced garlic. Roast 30 more minutes. Turn oven to 425*
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Put EVOO in tins, coat sides, preheat 5-7 minutes until hot. Then add batter and bake 15-20 min
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They will be light and fluffy when they come out (potatoes still roasting)
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60 minutes are up! Remove from rotisserie
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Let meat rest 20 minutes while potatoes finish roasting.
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Yorkshire’s may fall, happens to the beat of us! Top with 10x sugar if desired
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Remove rotisserie spit, time to slice!
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Delicious ~ medium well!
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Potatoes are ready!
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