Instructions

• Prepare the barbecue for indirect cooking over medium heat (190°C-230°C).

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• Prepare the barbecue for indirect cooking over medium heat (roast setting- 190°C-230°C). Set up your barbecue with a convection tray and a roasting trivet.

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• Prepare the charcoal barbecue for indirect cooking over medium heat (190°C-230°C).

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• Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber Pulse™, place a roasting trivet in the centre of the cooking grill. Preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
  Prepare your barbecue for indirect cooking over medium heat (190°C- 230°C). If you are using a Weber SmokeFire™, set the temperature to 200°C and preheat.
• Cut the potatoes into 3cm cubes. Coat the potatoes with the duck fat and season with salt. Don’t season too heavily as they will be finished with the rosemary salt.
• Once the barbecue has preheated, roast the potatoes over indirect medium heat, with the lid closed, for 45 to 60 minutes or until golden and cooked through.
  Once the barbecue has preheated, place your potatoes onto the trivet. Roast/Bake the potatoes over indirect medium heat, with the lid closed, for 45 to 60 minutes or until golden and cooked through.
  Once the barbecue has preheated, brush the cooking grills clean. Place the potatoes in the centre of the cooking grill, in-between the two charcoal baskets. Roast the potatoes over indirect medium heat, with the lid closed, for 45 to 60 minutes or until golden and cooked through.
  Once your barbecue has preheated, on a Weber Pulse, turn the control knob(s) to medium (210°C-240°C). Place the potatoes onto the trivet and roast over indirect medium heat, with the lid closed, for 45 to 60 minutes or until golden and cooked through.
  Once your barbecue has preheated to the set temperature (SmokeFire: 200°C), brush the cooking grills clean with a wire brush. Roast the potatoes over indirect medium heat, with the lid closed, for 45 to 60 minutes or until golden and cooked through.
• While the potatoes are cooking, make the rosemary salt. Strip the leaves off the rosemary and place onto 2 sheets of paper towel. Place the rosemary leaves on the paper towel in the microwave and cook in 60 second intervals or until the leaves are dehydrated.
• Using a mortar and pestle or spice grinder, grind the rosemary leaves into a power. Add the sea salt flakes and lightly crush through the powder.
• Once the potatoes are cooked, remove from the barbecue and serve with a sprinkle of the rosemary salt, to taste and garnish with fresh rosemary sprigs.