• People

    Serves : 6

  • Prep Time

    10 min.

  • Cooking Time

    1 h

  • Method



the Ingredients

Tom And  Henry  Roast  Potatoes1 346X318
  • 6 large Maris Piper potatoes, peeled and quartered
  • 80g ground almonds
  • 6 tbsp of duck or goose fat
  • 1 tbsp salt


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.

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