Who doesn’t love perfectly roasted red potatoes? A little garlic, a little citrus, a little cheese and a little time and you’ve got the perfect side dish. A light crunchy outside, creamy buttery inside. I used red potatoes in my garlic red potato recipe, but you could use any potato you want. Fingerlings are great made this way too.
The addition of lemon really lightens this dish. I wouldn’t leave it out. If you want a bit of a kick, add a few good pinches of dried red pepper flake. To ensure your potatoes come out perfectly, select potatoes that are all approximately the same sizes when quartered. Smaller potatoes, like baby potatoes or fingerlings can be kept whole if you wish.
Who doesn’t love perfectly roasted red potatoes? A little garlic, a little citrus, a little cheese and a little time and you’ve got the perfect side dish. A light crunchy outside, creamy buttery inside.
Course Side Dish
Prep Time 10minutes
Cook Time 30minutes
Preheat oven to 350 F.
Place potatoes in an 8" x 8" inch baking dish that has been lightly sprayed with non-stick spray.
Add potatoes to the dish.
In a small bowl combine melted butter, garlic, salt and lemon juice. Drizzle over the potatoes and stir to coat.
Sprinkle Parmesan cheese over the tops of the potatoes.
Cover the dish with foil and bake in the oven for 30 minutes.
Remove the foil and continue baking for 10 more minutes or until the potatoes are golden brown and tender.
No, it’s not an illusion. It’s not Photoshopped. And I’m not fibbing. This crunchy, moist, tender, delicious chicken was not deep-fried. It was made on a charcoal grill using the Vortex. There’s no such thing as bad ‘fried’ chicken on the Vortex, and this is just another example of just how great it can be. Make extra, because you’ll want more. And more.
I like to brush my orange chicken using the Vortex with the orange sauce just before it is completely done. I let it cook just a bit more to set the sauce. You can stop there, or serve the chicken with extra sauce for dipping. The sauce is great, and also makes for a fantastic wing sauce!
6chicken thighsbone-in skin-on, or your favorite pieces
2teaspoonsfreshly ground black pepper
For the egg wash
For the orange sauce (you'll have plenty of sauce leftover for another batch)
1/3cuprice wine vinegar
1/2teaspoonfreshly ground black pepper
1teaspoonred pepper flakes
For the chicken
Fire up your charcoal grill with the Vortex insert in the middle, small side up. Get the charcoal good and hot and just ashed over.
Combine the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper in a resealable bag, bowl or pie pan.
Whisk together the eggs and water.
Season each piece of chicken with salt and pepper then dip into the flour mixture. Shake off the excess and dip into the egg wash. Shake off the excess and dip one more time into the spice mixture.
Transfer chicken around the Vortex. Close the lid and cook for 45 minutes or until the chicken hits 145 F as measured in several places. Turn the grill lid 90% every 15 minutes.
Lightly brush each piece of chicken with the orange sauce and cook another 5 minutes. Remove to a wire rack to cool then serve with more orange sauce for dipping. Alternatively, dip each piece of chicken into the sauce and serve.
For the orange sauce
Heat the oil in a medium saucepan over medium heat. Add the garlic and saute for 2-3 minutes.
Add the remaining ingredients except for the water and corn starch. Stir to combine. Bring to a simmer and let simmer for 20-30 minutes or until reduced by half.
Mix together the corn starch and water and slowly whisk into the sauce. The sauce will thicken. Bring to a boil then remove from the heat.
“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish. The shrimp are absolutely delicious. I could eat well…. ok, more than a few of them. And the fries? Insane. I opted to double-dip them. They ended up just amazing. Yeah, they’re definitely battered and then some. But they’re sooooo good and different! And huge! All that batter makes them gigantic I tell ya!
If the double-battered monster fries scare you, they’re actually just as fantastic (or pretty much) single dipped.
I used my little Fry Daddy when I made these beer battered shrimp and fries. I’m not sure I can recommend doing that. I mean, sure, they came out fantastic, but you can’t really fry a bunch of either the shrimp or the fries at once, so it’ll take you a while to make a mess of them. The battered shrimp and fries like to stick together, so you can’t crowd them. If you can, I’d recommend using a larger fryer or a Dutch oven.
“I’ll have the beer battered shrimp and fries and… a side salad.” No. No one has ever said that. This isn’t a salad-on-the-side kind of dish. It’s seriously battered, deep-fried decadence, from start to finish.
Course Appetizer or Main
Prep Time 6hours
Cook Time 30minutes
For the shrimp
1poundlarge shrimppeeled, deveined (I used 20-24 count shrimp)
vegetable oilfor frying
For the shrimp batter
1cuplager beerplus more, if needed
2teaspoonOld Bay Seasoning
1/4teaspoonfreshly ground black pepper
For the fries
1teaspoonfreshly ground black pepper
vegetable oilfor frying
For the shrimp (note the fries need to soak, so start them well before you plan on eating)
Place the shrimp in a bowl and lightly dust with flour. Stir gently to coat. You just want a light coating, so don't use too much flour.
In a large bowl, whisk together the flour, Old Bay seasoning, salt and pepper and the beer. You want the batter to be slightly thick, like a pancake batter. If it's too thick add a small amount of beer and whisk. Let stand for 15 minutes.
Heat oil in your deep fryer or Dutch oven to 350 F . If you have a small deep fryer like I do, I recommend warming your oven on the lowest setting so you can put the shrimp and fries in there to keep warm while you cook all of the batches.
Working in batches if needed, dip shrimp in the batter and coat completely. Transfer to the oil and fry for 2 minutes per side. Remove to a paper towel lined plate to drain.
For the fries
Fill a large bowl with cold water.
Cut the potatoes into 1/4" sticks. I did not peel mine, but you can peels yours first if you desire.
Transfer the potatoes to the water and soak for at least 4 hours. Ideally, you'll want to drain and add fresh cold water every hour, but if you don't have the time, just soak for 4 hours.
In a large bowl whisk together the remaining ingredients except for the oil. You want a pancake batter-like consistency. If it's too thick, add a bit more of beer and whisk some more.
Heat oil in your deep fryer or Dutch oven to 350 F.
Working in batches, dip the fries in the batter and transfer to the hot oil. Fry for 5 minutes or until just golden but not done. Transfer to a paper towel-lined plate. Note: If you're not double frying, you'll want to extend the fry time and cook the fries until golden brown and crispy.
Now it's time for the second fry if you're doing it. Again dip the fries in the batter and fry until golden brown and crispy, 3-5 minutes. Remove to a paper towel-lined plate and season.