Pecker wrote:Great idea.
roast potatoes again have to be done in some sort of tray.
you can do that, but you can also:
- cut into small-ish cubes;
- par-boil on the hob (I sometimes skip this stage, but it means the potatoes are on the BBQ longer);
- when drained, but still in the saucepan, drizzle olive oil over & sea salt & black pepper - stir or shake a little to get good coverage;
- make a double-wrapped foil pouch, into which you place the now-covered-in-oil spuds;
- sprinkle over some rosemary (or other herbs - but rosemary is my favorite to do);
- seal the foil pouch (I sometimes sprinkle over a little sugar - just adds a little extra crispiness!);
- place on the BBQ - at the side so it's not too direct heat.
The key to getting the lovely crunchy bits which form on the bottom is to make sure that you have a big enough foil pouch i.e. don't over crowd it.
You can also:
- use a cast iron skillet on the BBQ to do crusty lovely spuds;
- smoke whole potatoes for a while & then wrap in foil to cook;
- smoke thick-sliced potatoes & finish off with a direct drilling.
We find potatoes takes on the smoke really well.