OVERVIEW
If you’ve struggled to consistently achieve crisp, 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 flavour, and we slice our potatoes lengthways to give them the biggest possible surface area.
SET UP YOUR EGG
Set up your EGG for indirect cooking, with the ConvEGGtor in a legs-up position topped with the Stainless Steel Grid. The target temperature is 180˚C.
PARBOIL THE POTATOES
Peel your potatoes, then parboil for 3 minutes. Drain well and leave in a colander to steam.
Put the lard and duck fat in a Drip Pan and place it on the grid to heat up. 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 well covered. Sprinkle with a liberal amount of salt.
ROAST THE POTATOES
Place the pan back into the EGG and cook with the Dome closed for 20-25 minutes until the bottom side is crisping up.
Remove, turn, place back in and cook for a further 20-25 minutes, until golden all over.
