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Wood Fired Recipes Community Cookbook

Roasted Potatoes

Jan 04, 2012Posted by guestchefPrint

Here’s a quick and easy side dish that would be a nice complement to the flatiron steak recipe I posted recently. It’s also a great one to have in your back pocket for the next time you’re cooking in your oven, because it takes almost zero prep time, it goes with almost anything, and you can let it cook while you’re firing other stuff.

Roasted Potatoes

Course Vegetables


  • 2 lbs potatoes fingerling
  • 2 cloves garlic sliced
  • 4 sprigs thyme
  • 1 sprig rosemary
  • 3 t butter cut into pieces
  • splash white wine
  • salt to taste
  • Pepper to taste
  • 1 t parsley chopped


  • Make sure your potatoes are well-scrubbed and free of any sprouting eyes. If any of the potatoes are significantly larger than the others, cut them in half. Otherwise, leave them whole. Take all of the ingredients except the parsley, place them on a doubled-over piece of foil, and wrap them up tightly. Throw the bundle in the back of your oven, directly on or next to the coals. Allow them to cook, rotating the bundle occasionally, until the spuds are tender when pierced with a knife. In my oven at about 500f, this took maybe 35 minutes. Remove from your oven and sprinkle with the chopped parsley. As easy as that, you’ve got a tasty side dish for just about anything you’d care to roast in your oven. Enjoy.

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