It’s only a little extra effort to par-boil the potatoes, but it’s well worth it! These potatoes are fluffy on the inside with the perfect golden crunch on the outside.
On a side burner or stove top bring a saucepan of water to a boil. Add the potatoes and boil until soft enough to pierce with a knife, about 20 minutes. Drain all the liquid from the saucepan.
Prepare the barbecue for indirect cooking over medium heat (190°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Add the olive oil, salt, pepper, rosemary and lemon cubes to the pot with the potatoes. Vigorously shake the pot to roughen the potatoes and evenly coat with the olive oil and seasonings.
Related Grill Skills
Chopping Rosemary
Remove the potatoes and lemon from the saucepan and place directly onto the barbecue. Roast the potatoes over indirect medium heat for 40 to 50 minutes, with the lid closed, or until golden.
Remove the potatoes and lemon from the saucepan and place directly onto the barbecue. Roast the potatoes over medium heat for 40 to 50 minutes, with the lid closed, or until golden.
If desired, finish with an extra season of salt and pepper.
