Light, fluffy, rosemary and garlic roast potatoes with a crispy outside
Roasted potatoes on the BBQ are so easy to do; here Richard Holden and Ian Hodgett, from The Barbecue Shop here in store, show you just how simple it is to do. They are using the Weber Genesis II LX gas BBQ but you could just as easily cook them on charcoal.
- Maris Piper potatoes; peeled and chopped into chunks
- rapeseed oil
- sea salt
- fresh rosemary; sprigs
- garlic; crush the cloves
In the GBS (Gourmet Barbecue System) wok cook the potatoes in boiling salted water for 10 – 15 minutes, don’t let them get too soft. If you don’t have GBS cook them in a pan on the side burner or in the kitchen beforehand. Drain them in a colander and rough up the edges to give you a really crispy roast.
Pre-heat the BBQ to 230C (446F) with an area of direct and indirect heat. Place the roasting tray over the direct heat; use a sturdy tray not one of the Weber foil drip pans as these are too flimsy to hold the weight of the potatoes and the oil. Pour some rapeseed oil into the tray and allow to get hot, add the potatoes when the oil comes up to smoking point. Add the sea salt, rosemary sprigs and the crushed garlic cloves, cover with the oil. Cook for 45 – 60 minutes until golden and soft in the centre. If they are becoming too brown before they are cooked just move them over to an area of indirect heat.
