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
- 6 large Maris Piper potatoes, peeled and quartered
- 80g ground almonds
- 6 tbsp of duck or goose fat
- 1 tbsp salt
Instructions
- 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.
- 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.
Give your roast potatoes an edge with this uniquely delicious almond crust recipe.
In the kitchen:
At the barbecue:
Why not try Tom & Henry Herbert's recipe for Rotisserie Chicken with Chard.
Ingredients
- 6 large Maris Piper potatoes, peeled and quartered
- 80g ground almonds
- 6 tbsp of duck or goose fat
- 1 tbsp salt
