Keep the smell of hot fat outside and cook Christmas dinner on the BBQ
Crisp, crunchy roast potatoes with a fluffy inside are one of the pleasures of the Christmas dinner and cooking them on the Traeger couldn’t be easier. Use Maris Piper potatoes as they are guaranteed to give you the fluffy centre.
Ingredients:
- Maris Piper potatoes; par boiled, drained and left to dry
- cold pressed rapeseed oil
- garlic; whole crushed cloves, no need to peel
- fresh rosemary sprigs
Equipment:
- roasting tray
Pre-heat the Traeger to 250C. Put at least 0.5” of the oil in a roasting tray and heat it on the grill or BBQ until it has reached smoking point. You can use other vegetable oils or goose fat but the cold pressed rapeseed oil has a higher burn point. Put in the potatoes gently, taking care not to splash the burning hot fat. Baste them so that all their surfaces are covered in oil. Add the garlic and rosemary then place the tray on the bottom grate of the grill.
The grill or BBQ is ideal for roasting potatoes as you don’t get the smell of hot fat wafting throughout the house. Roast for about 45 minutes until the outside is crisp and the inside soft. Halfway through the roast baste the potatoes with the oil.
