Roast potatoes

[MrHoss]

Why are they so dry?

You mean you didn't inject them?

[Foster Dahlet]

I first cut and cook them for 7-8 minutes in a boiling water. Then I'm adding olive oil, dry rosemary, salt and pepper, putting the cover on the pan and shaking them (all of them are getting easily covered with spices and oil). I'm using always the indirect method, putting the potatoes not in a basket but simply in an aluminium pan (dripping pan) and keeping them on bbq for approx. 1,5 hour at approx. 400 f. They always keep the moisture inside and are really crispy outside.

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good suggestions @qrczak1 and welcome to WKC!

[qrczak1]

Thnx👍

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[Cellar2ful]

It might have been the length of time you cooked them.  I do my red potatoes quartered with olive oil, fresh chopped rosemary and lemon pepper.  I dump them on a SS tray just like yours and cook indirect for 15 to 20 minutes.  The one thing I have found helps is to turn them all so the round, skin side is down touching the SS tray. Sometimes, depending on what else I am cooking in the kettle, they get a little apple wood smoke.  Gives them a real nice lite, sweet apple wood smokey flavor. 

[Hell Fire Grill]

If they're idaho spuds they have been kept alive in storage for about 9 months while they consume their own juice to stay alive til planting season, so the quality ain't what it was when they were harvested. Red & gold taters tend to harvest earlier too.

Depending on the variety some taters store longer than others also.

This is planting season and harvest is August-September.

So ya I'd blame the tater too.

[Hell Fire Grill]

Or maybe they're just overcooked. They Cook quicker when they're cut up. Hour & a half is a long cook for cut tater.

[MacEggs]

I highly recommend using CI to cook cut-up potatoes on the kettle.
I prefer to go with coconut oil as it can handle the high-heat.
Direct heat for most of the time, then over to indirect to finish.

Let your senses guide you (sight and smell) to indicate when they're done.

[Thrillho]

I first cut and cook them for 7-8 minutes in a boiling water. Then I'm adding olive oil, dry rosemary, salt and pepper, putting the cover on the pan and shaking them (all of them are getting easily covered with spices and oil). I'm using always the indirect method, putting the potatoes not in a basket but simply in an aluminium pan (dripping pan) and keeping them on bbq for approx. 1,5 hour at approx. 400 f. They always keep the moisture inside and are really crispy outside.

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good suggestions @qrczak1 and welcome to WKC!

I do something very similar, boil for ten minute. Toss in oil, Rosemary, parsley salt and pepper. Let cool. Place in foil with smashed garlic clove on top. Place on direct heat ~20 minutes. Consume.

Post boil, pre-grill.


Plated



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[Big Dawg]

Gotta agree with the par-boiling.  I'm planning some tonight to go along with my wings.  I'll probably do them on my GrillGrates - smooth side up of course.





BD

[Efkay]

Have only just spotted this thread and whilst it's pretty old right now, I thought I'd add my suggestion - for what it's worth!

The best roast tatties are made with 'floury' potatoes and it's essential to remove their skins. Cut them to the size you require, then, as suggested by several people, parboil them. Say 5-6 mins, just so the outer quarter of an inch or so is softening. Drain the water away - and here's the magic - put the lid back on and shake the pan until the outer edges of the potatoes are roughed up. This ensures that the outside becomes really crunchy.

For me the next ingredient is essential - duck or goose fat. Melt the fat in a foil container and when hot, add the potatoes and move them around until they are all coated. Cook indirect hot. Add rosemary sprigs, but remove if/when they start to burn/blacken.

Eh voila - fluffy middles and crunchy skins - divine!

[Chasing_smoke]

Efkay is 100% right. A bit of effort but seriously another level of tasty.   I'm going to have to adapt that recipe to the kettle. 


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[Efkay]

The only adaption you need to make Chasing_smoke is to ensure you use a shallow foil or metal container and do not cover the potatoes!

Bon appetit!