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.
SETTING UP YOUR EGG
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.