Oven Fried Chicken and Potatoes with Beets

This is basically the same as Chicken and Crunchy Potatoes but after brining the chicken, dredge it in corn meal (I prefer that more than flour), and fry it in a hot skillet until the breading is golden brown. Do not burn!

Boil the beets until tender, about an hour. That giant one took longer. Let them cool and remove the skins. Serve with salt, pepper, and red wine vinegar to taste.

Pork Roast and potatoes

Liberally season an pork roast with a rub. Brown well on all sides. Cook in an oven pre-heated to 375F to an internal temperature of 160F. I use a temperature probe because I can. Let rest for 10 minutes. Deglaze the pan on cook top with chicken stock. I usually toss in some dried shallots. The roast cooks quickly, maybe 30 minutes.

Peel and cut potatoes to a medium dice. Add a couple of table spoons of oil to a saute pan and cook until golden brown, about 30 minutes. Sometimes I add onions.

Chicken & Crunchy Potatoes

Season bone-in, skin-on chicken breasts with salt, pepper or a rub of some sort. I used Aleppo pepper & chili powder.

Peel & cut potatoes in a medium dice.

Brown chicken well in a dutch oven. This cooktop did a great job.

Remove chicken to roasting pan, drain most of the rendered fat.

Toss in potatoes and sauté for about 6 minutes, scraping up the brown bits. Season with salt, pepper and garlic to taste.

Add potatoes to roasting pan and roast for about 30 minutes at 385F.

Let rest before serving.

Total time: < 1 hour