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I put the potatoes in at some point while the meat is cooking, depending on how long the meat needs to cook, so that they cook through and then crank the heat while the meat is resting to crisp up the potatoes. Another option would be to par-boil them first and then put in the oven once the meat is cooked. Either way, make sure you have a good bit of fat ...


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You could try tossing the potatoes in at the same time as the meat and then take them out ten to fifteen minutes before the meat is done. Then, brush the potatoes with some oil and go over the surface with a blowtorch to crisp it up. I've also found that coating potatoes in sugar (brown sugar in particular) and melting the sugar with a blowtorch forms a ...



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