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.