If you’ve ever struggled to consistently cook crispy, golden roasties, fear not. This recipe knows what it’s doing. 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.
Cooking time: 45 mins
- 10 medium sized King Edward potatoes (Peeled and cut in half between the two longest points )
- 100 grams lard
- 100 grams duck fat
- 4 cloves garlic, crushed and skins left on
- 4 sprigs of rosemary
Get your EGG to 180c, and set it up indirect.
Parboil your potatoes for 3 minutes. Drain well and leave in colander to steam. Put your fats in the EGG to heat up.
Once the fats are smoking, carefully remove from the EGG to a stable table. Add garlic cloves, rosemary and the 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 bottom side is crisping up.
Remove, turn, place back in and repeat, until golden all over.