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The Ultimate Roast Potatoes

Alright, spud lovers, gather 'round! We're diving into the secret to the ultimate roast potatoes that’ll make you the BBQ king or queen. Imagine crispy golden exteriors with fluffy, flavour-packed insides. These bad boys are drenched in melted goose fat, a mix of fresh herbs, and a sprinkle of Tater Tosser seasoning. Par-boiling and a little roughing up are key to getting that perfect texture. Let’s fire up the BBQ and get these spuds sizzling!

Prep Time 1 hr
Cook Time 1 hr
Total Time 2 hrs
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 190  C
Servings: 4
Estimated Cost: 15
Calories: Approximately 300 per serving
Best Season: Suitable throughout the year
Potatoes
  • 1 Kg Maris Piper potatoes (Peeled and quartered)
    • Infused Oil
  • 120 Grams Melted goose fat
  • 120 Grams Olive oil
  • 2 Tbsp Fresh rosemary (Chopped)
  • 2 Tbsp Fresh thyme (Chopped)
  • 2 Cloves Garlic (Minced)
  • 2 Tsp Salt
  • 1 Tsp Ground black pepper
    • Extras
  • Tater Tosser seasoning (To taste)
  • 1 Vegetable Stock Pot / Cube
Instructions
  1. 1
    Prep the Potatoes
    • Fill a large pot with water and bring it to a boil over high heat.
    • Add the vegetable stock pot and stir to dissolve.
    • Add the quartered potatoes and boil for 10 minutes.
  2. 2
    Rough Them Up
    • Drain the potatoes and transfer them to a colander.
    • Gently shake the colander to rough up the potatoes’ surfaces – this will make them extra crispy.
  3. 3
    Chill Out
    • Place the potatoes on a wire rack over a baking tray.
    • Pop them in the fridge for about an hour to cool completely.
  4. 4
    Fire Up the BBQ
    • Preheat your BBQ to 190°C.
    • Place a cast iron skillet on the BBQ and add the goose fat, olive oil, rosemary, thyme, garlic, salt, and black pepper.
    • Stir occasionally for about 15 minutes until the herbs are fragrant and the flavours have infused into the fat.
  5. 5
    Roast to Perfection
    • Remove the skillet from the BBQ and replace it with a roasting pan.
    • Pour half the infused oil into the pan and add the cooled potatoes.
    • Pour the remaining oil over the potatoes, straining if you prefer to leave behind most of the herbs.
  6. 6
    Crispy and Golden

    Roast the potatoes, turning them every 15 minutes, until they’re crisp and golden – this should take about an hour.

  7. 7
    Finish and Serve
    • Once done, plate up the potatoes and sprinkle over some Tater Tosser seasoning.
    • Stir gently to coat them evenly.
Note
  • Tip: If you want a less herb-heavy oil, strain the infused oil before pouring it over the potatoes.
  • Optional: You can also use duck fat instead of goose fat for a slightly different flavour profile.
  • Hot Holding: These potatoes can be kept warm in an oven at 90°C if you need to prepare them ahead of time.
Keywords: roast potatoes, herb-infused potatoes, BBQ side dish, crispy potatoes, goose fat potatoes
Read it online: https://www.smokeandsear.world/BBQ-recipes/the-ultimate-roast-potatoes/

Thank you for trying out this recipe! I hope it brings joy and flavour to your table. For more delicious recipes and BBQ tips, visit Smoke & Sear. Happy grilling! Cheers, Lee.