HOW TO STORE DISH GLOVES RECIPES

Name: Crunchy Roasted Potatoes
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 4 large red potatoes, peeled and quartered; 4 tablespoons olive oil; 2 teaspoons sea salt; 1 teaspoon freshly ground pepper; 2 tablespoons finely chopped fresh rosemary leaves; ½ lemon, roughly cubed

CRUNCHY ROASTED POTATOES | VEGGIES RECIPES | WEBER BBQ

Crunchy Roasted Potatoes | Veggies Recipes | Weber BBQ image

It’s only a little extra effort to par-boil the potatoes, but it’s well worth it! These potatoes are fluffy on the inside with the perfect golden crunch on the outside.

Provided by Laura Romeo - Weber Grill Expert

Categories Veggies

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 large red potatoes, peeled and quartered
4 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh rosemary leaves
½ lemon, roughly cubed

Steps:

On a side burner or stove top bring a saucepan of water to a boil. Add the potatoes and boil until soft enough to pierce with a knife, about 20 minutes. Drain all the liquid from the saucepan.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Add the olive oil, salt, pepper, rosemary and lemon cubes to the pot with the potatoes. Vigorously shake the pot to roughen the potatoes and evenly coat with the olive oil and seasonings.
Remove the potatoes and lemon from the saucepan and place directly onto the barbecue. Roast the potatoes over indirect medium heat for 40 to 50 minutes, with the lid closed, or until golden.
If desired, finish with an extra season of salt and pepper.

Nutrition Facts : Calories calories

CRUNCHY ROASTED POTATOES | VEGGIES RECIPES | WEBER BBQ

Crunchy Roasted Potatoes | Veggies Recipes | Weber BBQ image

It’s only a little extra effort to par-boil the potatoes, but it’s well worth it! These potatoes are fluffy on the inside with the perfect golden crunch on the outside.

Provided by Laura Romeo - Weber Grill Expert

Categories Veggies

Total Time 1 hours 20 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

4 large red potatoes, peeled and quartered
4 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon freshly ground pepper
2 tablespoons finely chopped fresh rosemary leaves
½ lemon, roughly cubed

Steps:

On a side burner or stove top bring a saucepan of water to a boil. Add the potatoes and boil until soft enough to pierce with a knife, about 20 minutes. Drain all the liquid from the saucepan.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Add the olive oil, salt, pepper, rosemary and lemon cubes to the pot with the potatoes. Vigorously shake the pot to roughen the potatoes and evenly coat with the olive oil and seasonings.
Remove the potatoes and lemon from the saucepan and place directly onto the barbecue. Roast the potatoes over indirect medium heat for 40 to 50 minutes, with the lid closed, or until golden.
If desired, finish with an extra season of salt and pepper.

Nutrition Facts : Calories calories

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