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Serves: 6

Almond Crust Roast Potatoes

Prep Time
10 min.
Cooking Time
1 h
Method
Indirect
Prep Time
10 min.
Cooking Time
1 h
Method
Indirect

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

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.

Ingredients
Instructions

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