Roasting bone-in meat with potatoes is a classic and delicious meal that combines rich flavors and tender textures. Here’s a simple recipe for Roast Bone-In with Potatoes:
Ingredients:
1 bone-in roast (such as a rib roast, chuck roast, or pork shoulder) – about 3-4 pounds
4-6 medium potatoes, peeled and cut into wedges or cubes (Yukon Gold or Russet work well)
2-3 tablespoons olive oil
4-5 cloves garlic, minced
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh thyme (or 1 teaspoon dried)
Salt and pepper, to taste
1 cup beef broth (or chicken broth if using pork)
1 tablespoon balsamic vinegar (optional, for extra flavor)
1 tablespoon butter (optional, for added richness)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). A hot oven ensures a crispy exterior on both the roast and the potatoes.
Prepare the Roast:
Rub the bone-in roast with olive oil, minced garlic, fresh rosemary, thyme, salt, and pepper. If you’re using a tougher cut, consider tying it with kitchen twine to help it cook evenly.
Prepare the Potatoes:
Toss the potato wedges or cubes in olive oil, salt, pepper, and any extra herbs (like rosemary or thyme) for flavor. Place them in a roasting pan, making space for the roast in the center.
Add Broth and Roast:
Pour the beef (or chicken) broth into the roasting pan, around the potatoes, to create steam and keep the potatoes moist. You can also drizzle a little balsamic vinegar over the roast and potatoes for extra flavor.
Roast the Meat and Potatoes:
