BBQ Crunchy Roasted Potatoes
People Serves 4
Prep Time 10 Minutes
Boiling Time 20 Minutes
Barbecue Time 50 Minutes
DIFFICULTY
1/5
THE INGREDIENTS
- 4 large red potatoes, peeled and quartered
- 4 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons finely chopped fresh rosemary leaves
- 1⁄2 lemon, roughly cubed
INSTRUCTIONS
It’s only a little extra effort to par-boil the potatoes, but it’s well worth it! These potatoes are fluffy on the inside with the perfect golden crunch on the outside
- On a side burner or stove top bring a saucepan of water to a boil. Add the potatoes and boil until soft enough to pierce with a knife, about 20 minutes. Drain all the liquid from the saucepan.
- Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
- Add the olive oil, salt, pepper, rosemary and lemon cubes to the pot with the potatoes. Vigorously shake the pot to roughen the potatoes and evenly coat with the olive oil and seasonings.
This recipe is from Weber
Cooking Demo by @dealsysbbq
