Roast potatoes

[Joetee]

Ok I made roast potatoes which tasted fare but were real dry. I coated them with olive oil, garlic, sprinkled kosher salt and added fresh ground pepper.

Why are they so dry?


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[Travis]

Maybe try them in a black iron skillet next time and add a couple pads of butter? How was your fire setup? Direct heat, indirect?


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[Joetee]

Maybe try them in a black iron skillet next time and add a couple pads of butter? How was your fire setup? Direct heat, indirect?


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I used direct heat on the potatoes. I have a SnS but didn't think they would cook fast enough with that.

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[Travis]

I think maybe if they were dry, I would try to use both, direct and indirect heat. Maybe searing them direct to get some good char to the outside, but then move them indirect to finish cooking. And once I slid them over I'd add a pad or two of butter to the pile and toss. Just think of how you'd do them on a stove top and or oven. Same principle.
Another thing is to make sure your basket is pre heated before adding your taters. Obviously, I don't know if it was or not. Just sayin'.


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[Joetee]

 thanks for the advise. Direct/indirect might be the way to go.

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[SMOKE FREAK]

I would blame the potatoes...

[Joetee]

I would blame the potatoes...

Yep,  that's it. I knew it. Lol

I would blame the potatoes...

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[Foster Dahlet]

@Joetee , i like to parboil mine, then cut, then grill.  I got that tip from an old bobby flay recipe.

[Jon]

Yeah, if you just roast them, the outside texture changes. I kinda like that, but a lot of people don't.

You can do the Bobby Flay usual and parboil, like Foster suggests, that works. Or you can just give them a head start in the microwave. Same idea.

I usually cook them in cast iron with some oil and stir every so often. With that method you can cook from raw potato without the chewy outside layer.

[Joetee]

Great ideas guys thanks

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[qrczak1]

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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[qrczak1]

BTW - I'm new to the forum so hello to everybody from rainy Holland❕

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[Joetee]

Hello and welcome @qrczak1

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[1buckie]

These are not a crispy outside version, but dang good....foiled...



Sweet white onion, Hatch chile, red bells & Yukon golds...double / triple layer of foil w/ butter & spices.....suppose you could bake for awhile then dump onto a pan for crispy edges?

[Travis]

These are not a crispy outside version, but dang good....foiled...



Sweet white onion, Hatch chile, red bells & Yukon golds...double / triple layer of foil w/ butter & spices.....suppose you could bake for awhile then dump onto a pan for crispy edges?

We do these "ho-bo" packs too. Never thought of adding the pepper. Have to give it a go.


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