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How to roast potatoes with a Prime Rib?

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After 3 years now, I think I have finally gotten comfortable with roasting a small Prime Rib for Christmas. This year I would like to add oven roasted potatoes to go with it. I remember Mom doing it around the roast but I don't know what prep she did. Any suggestions/hints? It's a 2 rib roast and there will 3 of us for dinner. - Thanks.

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  1. If you have room in your oven, I'd roast the potatoes in a separate pan. Just toss the potatoes with olive oil, salt, pepper and maybe some garlic and rosemary (garlic powder makes it easy and sticks to the potatoes very nicely) and roast in a hot oven, turning occasionally until done.

    Otherwise, if you do want to roast them with the prime rib, I'd still toss them with a bit of olive oil and seasonings, as you never know how much fat you'll get. Just sprinkle the potatoes around the roast (if you have a big enough roasting pan, this will make it easier to get to those potatoes to stir them and turn them over on occasion so they get nicely browned all over).

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    1. I usually prep. my potatoes ahead of time and cover them with cold water awaiting oven loading. I sometimes leave them whole, other times cut them up so they'll cook a little faster and more evenly. I start roasting the prime rib and, about half an hour before it's expected to be done, I season and add the potatoes. When the roast is done, the potatoes usually need a bit more time so I remove the roast and set it aside, covered with foil, to rest while the potatoes finish cooking.

      1. I usually do what LindaWhit suggests below but the other day I remembered something my mom did for "fancy" occasions: Peel medium sized russet potatoes and cut in half lengthwise. Melt some butter and add some chopped parsley. Place potatoes cut side down on a baking sheet, brush with the butter, add S&P to taste. Roast for 45 min. in a 400 degree oven.

        1. Pre-boil about 5 minutes. Slip off the jackets. Rough up the surface with a fork. Toss in hot beef fat and roast.

          I also use a separate baking dish since the potatoes will only roast for about 15 minutes simultaneously with the roast and then finish while the roast rests on the counter.

          1. I roast directly on top of the potatoes.

            1. Thanks to all for their suggestions. I ended up just peeling and halving or thirding (?) red potatoes, every so slightly coating them with olive oil and threw them round the roast about 1/2 hour before it was due to reach 122. I forgot to salt and pepper them but it was OK - the roast was well seasoned with S&P, garlic and rosemary which leaked down to the spuds. I then took the roast out of the pan and kept the potatoes in another 1/2 hour or so - until the roast hit 134. Both the roast and spuds were delicious.