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These roast potatoes are packed with flavour and have a crispy exterior.
The melted goose fat, herbs, and Tater Tosser seasoning add an incredible depth of flavour, while the par-boiling and roughing up of the potatoes ensures that they are crispy on the outside and wonderfully soft and fluffy in the inside.
- 1kg of large Maris Piper potatoes, peeled and quartered
- 120g of melted goose fat
- 120g of olive oil
- 2 tablespoons of chopped fresh rosemary
- 2 tablespoons of chopped fresh thyme
- 2 cloves of minced garlic
- 2 teaspoons of salt
- 1 teaspoon of ground black pepper
- 1 Vegetable Stock Pot
- Tater Tosser seasoning
Fill a large pot with water and bring it to a boil over high heat.
Add a vegetable stock pot to the water and stir to dissolve.
Add the quartered potatoes and boil for 10 minutes.
Drain the potatoes and transfer them to a colander. Rough them up by shaking the colander gently, this will help the potatoes to develop a crispy exterior when they are roasted.
Place on a wire rack over a baking tray and place in the fridge for an hour or so to cool down completely.
Fire up the BBQ and set up to achieve a temperature of 190°C.
Whilst the BBQ is coming up to temperature add a cast iron skillet with the goose fat, olive oil, rosemary, thyme, garlic, salt, and black pepper and stir occasionally until herbs are fragrant and the flavours have infused into the fat. . . . around 15 minutes.
Once the oil is ready remove from the BBQ and place a roasting pan in its place.
Pour half the infused oil into the pan and add the cold potatoes. Next pour over the remaining oil.
Note: In the ideal world you’d strain the infused oil before pouring over the potatoes but I couldn’t be bothered to go back into the kitchen . . . so I just poured slowly leaving a lot of the chopped herbs behind.
Turn the potatoes every 15 minutes and cook until wonderfully crisp and golden . . . about an hour.