Roasties, Yorkies, and Stuffing
Roasties, Yorkies, and Stuffing- 3 carby side dishes for the price of 1: roastie potatoes, Yorkshire pudding, and stuffing balls!
November 8, 2026 by Nicole Collins
Today, we’re making Roasties, Yorkies, and Stuffing!
Welcome to our Sunday Roast inspired small batch holiday cooking series! Today, you’re getting 3 recipes for the price of one. I went back and forth about how I wanted to share these recipes and if I even wanted to put them on the site. And I’ve landed on turning it into a 3 for 1 BOGO deal for you today!
Let’s get right to it. We’re going to start with the Yorkshire pudding. This is going to be the first thing you prep in the whole holiday menu but the last thing we bake since it’s the only component that 1. Bakes at a different oven temp, and 2. Cannot have the oven opened while it’s in there. We’ll make the batter by simply blending eggs, milk, flour, and salt, then letting it rest in the fridge for a couple hours until we’re ready to bake. When it’s time to bake, we’ll heat a high smoke point fat (I used ghee this time around) in a couple cupcake pan cavities, quickly and carefully pour the batter into the cups with the hot oil, then let them bake untouched until they’re golden and puffy. Easy breezy!
Our roastie potatoes are just as easy but do require a little more babysitting. We’ll give our potatoes their first layer of flavor by chopping, peeling, and boiling them in some water seasoned with bouillon paste, garlic and salt. Let the potatoes cook for only about 5 minutes until the potatoes start to soften but still have a firmness to them. Drain the potatoes, add them back to the pot, toss on a lid, and SHAKE to roughen up the edges on the potatoes. This is what helps create crispy edges.
We’ll let the potatoes rest for a few minutes to help dry off, and meanwhile we can get some high smoke point fat heated in a high sided pan. Once that oil is sizzling hot, we’ll gently add the potatoes, season them with seasoned salt and pepper, give them a toss so they’re completely coated in oil, then roast for about an hour, tossing every 15 minutes, until they’re nice and golden and crispy.
Our final side, starts with a boxed stuffing mix. We made a version of this last year that’s very similar, so this should be even easier! Take your boxed stuffing mix, mix it with hot water and butter, and let it sit until it’s cool enough to handle. Then, form the stuffing into 4 even sized balls, toss them on a baking sheet to get golden and crispy, and that’s all you have to do! I told you, SO EASY.
Of course for a holiday, I want all 3 of these. But, you could easily pick and choose how many of these you want to make for your table this year. The yorkies are like a light and fluffy bread. The potatoes are crispy and creamy. The stuffing is classic and nostalgic. You can’t go wrong!
Ok, everyone! 3 carbs, 3 ways…what could get better than this?
I hope you guys enjoy! And, let’s eat!
Roastie Potatoes
Serves: 4 Print
Ingredients:
1 ½ lbs gold potatoes, peeled and cut to roughly 2 inch pieces
1 tbsp salt
1 tsp Roasted Chicken Better than Bouillon paste
4 cloves garlic, smashed
¼ cup ghee
½ tsp seasoned salt
¼ tsp pepper
Directions:
Preheat oven to 400 degrees.
Add potatoes to a large pot, and cover with cold water until 1 inch above the potatoes. Add salt, bouillon, and garlic to the pot. Bring to a boil over high heat. Boil for 5-8 mins until the potatoes start to soften but are still a little firm. Remove from heat.
Drain the potatoes, discard the garlic, and add potatoes back to the pot. Cover, and shake well to roughen the edges of the potato. Allow to sit covered for 15 mins.
Meanwhile, add ghee to large high sided baking pan (I use a 9x13 cake pan). Place pan in the oven for 15 mins while the potatoes are resting.
Carefully transfer potatoes to the hot oil, and season with seasoned salt and pepper. Toss the potatoes, making sure all sides have been coated in oil. Spread the potatoes out evenly so they’re not touching. Roast for 60-75 mins, tossing the potatoes once every 15 mins, until the outsides are golden and crispy.
Carefully transfer to a serving dish, and enjoy!
Recipe notes:
*You can use any high smoke point fat for these. Beef tallow or duck/goose fat is common. Sometimes I use avocado oil. Just need something flavorful that can also get HOT. The potatoes really absorb the flavor.
*Make sure to use a high sided pan and not just a baking sheet to avoid oil spilling in your oven.
Yorkshire Pudding
Serves: 6 Print
Ingredients:
2 large eggs
½ cup all purpose flour
½ cup milk (I use 1%)
¼ tsp salt
3 tbsp ghee
Directions:
Add eggs, flour, milk, and salt to a blender cup. Blend until fully combined and smooth. Transfer to the fridge for at least 2 hours.
Remove batter from fridge while oven preheats to 425 degrees. Place a cupcake pan on top of a baking sheet. Add ½ tbsp ghee to 6 cavities in the cupcake pan. Place pan in the oven for 10-15 mins until the oil is very hot.
Working quickly, remove the pans from the oven. Carefully, pour batter into each cavity with oil, filling about ¾ way full (it will be sizzling). Immediately place back into the oven, and bake for 15-20 mins until golden and puffy. Do not open the oven door until baking time is complete.
When cool enough to handle, remove from the muffin tin, and enjoy!
Recipe notes:
*The baking sheet under the cupcake pan is only a preventative measure to keep oil from spilling all over your oven. Don’t ask me how I know that.
*This batter is the first thing I prepare in a Sunday roast menu and the last thing I bake. I let it sit in the fridge for as many hours as it takes to complete the rest of the meal.
*You can use any high smoke point fat for these. Beef tallow or goose fat is common. Sometimes I use avocado oil. Just need something flavorful that can also get HOT.
Stuffing Balls
Serves: 4 Print
Ingredients:
2 cups boxed stuffing mix
1 cup water
2 tbsp butter
Directions:
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Add water and butter to a medium saucepan, and heat over high heat until boiling. Remove from heat, and stir in stuffing mix. Allow to rest for 5 mins.
When cool enough to touch, divide the mixture into 4. Roll each portion into a ball, and place on prepared baking sheet. Bake for 20-25 mins until golden. Enjoy!
Recipe notes:
*I like the Sage and Onion Hawaiian Bread stuffing from Aldi.
*If you want to use the whole box of stuffing, use 4 tbsp butter and 1 ¼ cups water. Following the directions from there!
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