Set up your EGG
Set up your EGG for indirect cooking. If you’re using the Dual Zone System, install the Dual Zone Basket with 2 x Half Moon Ceramic Deflectors at the lower level and 2 x Half Moon Stainless Steel Grids at the upper level. If you’re using the ConvEGGtor, install it in a legs-up position topped with the Stainless Steel Grid. The target temperature is 200°C.
Prepare your potatoes by peeling them and shaping them into barrels (this is called ‘turning’ potatoes).
Fry the bacon
Add the bacon and diced shallots to a Cast Iron Skillet and place in the EGG. Turn regularly while the lardons render.
Once the bacon is crispy, remove from the skillet and add the potatoes. Stir them around in the bacon fat, then add stock until the potatoes are half covered. Brush the tops with melted butter and return to the EGG.
Cook the potatoes
Cook until the potatoes soften (around 45 minutes), then return the lardons and shallots and place into the EGG for a further 10 minutes. Scatter with chopped parsley, then serve.
