Recipes

Roasted New Potatoes Under Turkey

An exquisite interplay of simplicity and indulgence, these Roasted New Potatoes are elevated to new heights as they bask beneath the wood-fired Spatchcock Turkey Vesuvio. As the turkey’s aromatic juices cascade over the potatoes, they absorb a symphony of rich flavors, enhanced by fragrant oregano, roasted garlic, and the brightness of fresh lemon. Finished with a flourish of parsley, a hint of flaky salt, and golden lemon zest, this side dish is as refined as it is rustic—perfectly balancing sophistication with the charm of outdoor cooking. A true testament to culinary elegance.

By Stephanie Banyas

6 to 8

Ingredients

Directions

2 lbs small yellow potatoes, scrubbed, parcooked, halved crosswise
1/4 cup kosher salt, plus 2 teaspoons
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper
3 sprigs fresh oregano
8 whole garlic cloves, smashed
1/4 cup freshly squeeze lemon juice
1/4 cup chopped flat leaf parsley leaves
Flaky salt
Lemon zest

Bring a large pot of water to a boil and add salt and potatoes. Cook for 9 minutes until the potatoes meet with some resistance when tested with a wooden skewer. Drain and transfer the potatoes to a sheet pan to cool.

Halve the potatoes and put them into a large bowl. Add the oil, pepper, oregano, garlic, and the remaining 2 teaspoons of salt. Toss well to combine. Add the potatoes to a 12-inch cast iron pan or ½ size hotel pan cut side down (not all will fit cut-side down) and set aside.

After your turkey has been cooking for 45 minutes, place the pan of potatoes directly underneath part of the bird. This allows the juices to start flowing in the turkey which will fall onto the potatoes. Cook until the potatoes are golden brown and cooked through, about 45 minutes (turning once). Remove the pan and stir in the lemon zest, parsley, lemon juice and salt. Discard the oregano sprigs, then transfer to a platter and serve.