Burnished Tater Chunks


TVWBB Gold Member
This is a great side dish recipe, that can be made on the grill. This amount is enough for 3-4 people, but my wife and I have been known to eat them all in one siting, yes that are that good!

Burnished Tater Chunks

  • 6-8 Idaho Russet Potatoes (use russets for this the starch is needed and other taters like Yukon golds, red, etc do not have enough starch).
  • 1/2 cup Virgin olive oil
  • 1/4 cup vegetable oil
  • Seasonings (I used garlic salt & pepper,dried rosemary this batch). Rosemary, paprika, etc can be used.
1. Peel and cut taters into 1 1/2”-2” chunks

2. Fill pot with water and season with what ever you are seasoning taters with. Bring to boil. Add taters. Par boil 8-10 minutes. You want outside soft but interior firm.

3. Add oil to a large cast iron skillet or roasting pan. Place in oven and preheat to 400-425.

4. Remove taters from heat and drain completely. Give pot several good shake flips to rough up taters. You do not want taters to break apart. Just need the exterior to be rough. Season taters.

5. Remove pan from oven add taters one at a time. Coat all sides of taters with oil. Once done return pan to oven. Bake until all sides are golden brown. Flip taters every 10-15 minutes. If process is taking to long to brown increase heat to 450.

Note if using fresh herbs add when there is 15-20 minutes left in the cook.

Much like cooking chicken you get some good tater gribenes!

Served with some double smoked ham and veggies.