Festive Feasts, Green Egg Style
If you’ve struggled to consistently achieve crispy, golden roasties, fear not. This recipe is foolproof. We use two kinds of fat – to make sure we’ve got the right balance of crunch, colour, and indulgent flavour – and slice our potatoes long-ways to give them the biggest possible surface area while they cook.
Recipe Essentials
-Serves: 6 People
-EGG setup: indirect
-Recommended charcoal: Eucalyptus
-EGG target temperature: 180˚C
-Cooking time: 40 minutes
Ingredients
-10 medium King Edward potatoes
-100g lard
-100g duck fat
-4 cloves of garlic, crushed with skins left on
-4 sprigs of rosemary
Instructions
Equipment
–Conveggtor
–Non-Stick Drip Pan
–Stainless Steel Grid
–Eucalyptus Charcoal
Method
Get your EGG to 180˚C, and set it up indirect with the ConvEGGtor. Parboil your potatoes for 3 minutes. Drain well and leave in a colander to steam. Put your fats in a Drip Pan in the EGG to heat up.
Roasting your Potatoes
Once the fats are smoking, carefully remove from the EGG to a table. Add the garlic cloves, rosemary and potatoes, and turn in the oil to ensure they’re all covered.
Sprinkle with a liberal amount of salt.
Place back into the EGG on the Stainless Steel Grid and cook for 20-25 minutes until the bottom side is crisping up.
Remove, turn, place back in and repeat, until golden all over.