Skillet Roast Potatoes & Balsamic Roast Veg
For the Potatoes
- Maris Piper potatoes – enough for each person to have 2 each, plus a few extras
- 3-4 tbsp goose fat
- 4-5 garlic cloves, smashed
- 2 sprigs of rosemary
For the roast veg
- 3-4 carrots, roughly peeled and cut into strips
- 3-4 parsnips, roughly peeled and cut into strips
- 2tbsp olive oil, plus a little extra for the skillet
- 2tbsp balsamic vinegar
- 2tbsp fresh thyme leaves
About the Cook
Cooking Method: Indirect, Roasting
BBQ Used: Weber 57cm Kettle
Charcoal Setup: 50/50 split
BBQ Temperature: Approx 180-190C
Smoking Wood Used: None
Total Cook Time: 1 – 1 1/2 hours
1. Parboil your potatoes and veg
The secret to amazing roast potatoes is to get a crispy outside with a soft, fluffy centre. The best way to do this is to parboil your potatoes first. This will essentially cook the outer surface of the potato whilst keeping the inside firm. It can be easy to over-boil your potatoes causing them to fall apart when you try to roast them, so here is how I like to do it.
peel and chop your potatoes into similar sized chunks. Add them to a pan of cold water and place it over a high heat. When the water comes to a rolling boil, give the potatoes an extra 3-4 minutes then take them off. Drain them immediately and you should have a potato that is fluffy on the outside but still firm in the middle.
You also want to parboil your carrots and parsnip using the same method.
2. Get your potatoes into the pan
While you are prepping your potatoes, you can have your BBQ setup for indirect cooking at a temperature of around 180-190C. Place a cast iron skillet on the cooking grate in the area of indirect heat and add your goose fat to pre-heat.
When the fat is up to temperature, add your parboiled potatoes to the skillet, making sure they are evenly spaced and not touching each other. Spoon a little bit of the hot goose fat over each potato and close the BBQ lid. Allow the potatoes to roast for 20-30 minutes before we move on to the next stage.
3. Prep your veg for roasting.
Add a second skillet to the BBQ with a little olive oil and allow it to pre-heat. Place your veg in a large bowl then add the olive oil, balsamic vinegar and fresh thyme. Mix it together then season with salt and pepper.
4. Get the veg on and add rest of ingredients to potatoes
After 20-30 minutes, your potatoes should start to develop some colour. Give them a turn at this point to colour all sides then add the garlic and rosemary to the skillet. At this point, the potatoes will take about another 30 minutes to finish off, just enough time to roast our veg.
Add your carrots and parsnips that you have mixed with the other ingredients to the pre-heated skillet.
Close the lid and allow the veg and potatoes to roast for a further 30 minutes.
Time to eat!
Once the 30 minutes are up, you should have golden brown, crispy roast potatoes and beautifully sticky sweet roast veg. The little hint of garlic and rosemary from the crispy coating on the potatoes is amazing and the flavours from the balsamic veg and a new element to the Christmas Dinner plate
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