Bringing the ‘Barbie Back Indoors

Have I mentioned that I love BBQ and outdoor grilling? I love it so much that even in the midst of winter, with a strong cold wind, blowing snow and nostril-freezing temperatures…I will grill a steak!

During the fall months one feels the temperature change more and until I get used to the cooler weather, I stay indoors more.

Yesterday was no different. My stomach was telling me BBQ, my instinct said, “make something indoors”.

I took out a chicken to thaw from my freezer and I wanted beer can chicken but it was a cool & rain day. I thought to myself, why can’t I do beer can chicken in the oven?

It’s real simple…you can buy the cheap beer can stand, place the can of beer in the stand then slide the chicken onto the beer can. You also need a tray to catch the drippings and save yourself from a grueling oven-cleaning.

I’m pleased to say that beer can chicken indoors works just as well in the oven, perhaps better! I saw the juicy pan drippings sitting in the tray and I couldn’t let that go to waste so…I also roasted some potatoes in there!

This recipe for roasted potatoes comes from my mom’s sister, Theia Angeliki who (don’t tell my mom) cooks even better than her! She once made a roast with these lemony potatoes with rosemary and they were a bright yellow. These were roasted potatoes with ballpark mustard! I’m naming these potatoes after my aunt’s (and family’s hometown, Amynteo, Florina).

Greek Roasted Potatoes a la Amynteo

6 medium to large Yukon Gold potatoes, peeled and cut into large wedges
olive oil
salt and pepper
2 springs of fresh rosemary, chopped
2 Tbsps of ball-park or French’s mustard

1. If adding potatoes with a roasting chicken, season lightly with salt, add pepper, olive oil, rosemary and toss to coat and lay the potatoes around the chicken(about 45 minutes before the chicken will be cooked). If you’re roasted the potatoes alone, coat the potatoes with olive oil and season well with salt and pepper and toss with the rosemary.
2. The potatoes cook best in a preheated 425F oven. Roast the potatoes for 30-40 minutes and when removed, spoon your mustard on the potatoes and toss them to coat the mustard on all the potatoes.