the Ingredients
Instructions
Give your roast potatoes an edge with this uniquely delicious almond crust recipe.
In the kitchen:
- Boil the potatoes with 1 tbsp of salt for 8-10 minutes until soft and slightly crumbling at the edges.
- Drain and allow the potatoes to dry for at least 10 minutes.
- Gently shake the potatoes in the pan to fluff up the edges. Coat with the ground almond and season with salt.
At the barbecue:
- Preheat the fat in your Weber Drip Tray or roasting tin until it is very hot.
- Carefully add the potatoes to the hot fat. Spoon the fat over the potatoes to ensure that they are evenly coated.
- Roast in the barbecue for 45 minutes to 1 hour, until golden and crisp.
Why not try Tom & Henry Herbert's recipe for Rotisserie Chicken with Chard.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
