The Best Roasted Potatoes Ever
Make Great Grandma Proud
by Andrea Alden
Don't they look delicious
- 10 to 12 fist sized potatoes,
russet are best, but white will do
- 2 tbsp. butter
- 1 tbsp. goose fat
- salt to taste
- 1 tsp. onion powder
- fresh snipped chives
- fresh parmesan cheese
Preheat your grill to 400°F. Prepare to use indirect grilling.
Prepare a sheet pan by lightly spraying it with nonstick spray.
Scrub and peel your potatoes. Cutting them into roughly the same sized pieces. Place them into a pot with water and boil until nearly cooked through. This is very important! They need to be almost, but not quite done. This will help keep them from breaking apart and give the fluffy texture once you get them onto the grill.
Once the potatoes are nearly cooked through – just a little less than fork tender – Drain them and remove them from heat. Put a lid on the pot and give the potatoes a little shake. You want to scruff them up a little. Don’t shake too hard or you will wind up with mashed potatoes, especially if they’re overcooked.
Add the butter, goose fat, salt to taste, and the onion powder. Gently mix everything, making sure every potato has some butter on it, before placing each chunk, flat side down, on the prepared baking sheet.
Bake using indirect heat for 30 minutes, or until they’re golden and crispy.
To serve, top with more salt to taste, freshly snipped chives, and fresh parmesan cheese.
The Best Roasted Potatoes Ever are just that. This is another dish that would make appearances at events that Great Grandmother presided over, or hosted. A recipe that I have finally mastered, making potatoes delicious enough to make her proud. What dish do you make for family gatherings?