Crispy and golden on the outside, light and fluffy on the inside, these roast potatoes deliver the perfect crunch in every bite. Coated in a zingy, salty, and irresistibly moreish seasoning, they’re utterly addictive. The secret lies in the Salt and Tang seasoning, powered by two key ingredients: citric acid for that sharp, vinegar-like tang, and MSG for a deep, savoury umami hit.
Instructions
- Peel and cut potatoes into 2 cm cubes.
- Add the potatoes to a large saucepan with cold water and 2 teaspoons of salt (and vinegar, if using - see note). Bring to a boil over high heat on a side burner or stovetop. Reduce heat to a simmer for 12 to 15 minutes, or until the potatoes are tender. Drain the potatoes and set them aside.
- Prepare the barbecue for cooking using indirect medium heat (190°C-230°C) and preheat as directed. See below for information on premium gas barbecue set up methods.
- Prepare the barbecue for cooking using indirect medium heat (190°C-230°C). Set up your barbecue with a convection tray and roasting trivet and preheat as directed. See below for information on Weber Q settings and set up methods.
- Prepare the charcoal barbecue for cooking using indirect medium heat (190°C-230°C). See below for information on how to set up a Weber Kettle.
- Prepare your barbecue for cooking using indirect medium heat (190°C-230°C). See below for information on pellet barbecue settings and set up methods.
- Toss the potatoes in half of the olive oil (¼ cup) and season with ½ teaspoon of salt.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust the barbecue to the settings for indirect medium heat. Place the potatoes on the barbecue. Roast the potatoes, with the lid closed, for 25 minutes, or until lightly golden. Reserve the bowl that the potatoes were oiled in.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Adjust the barbecue to the settings for indirect medium heat. Place the potatoes on the trivet. Roast the potatoes, with the lid closed, for 25 minutes, until lightly golden. Reserve the bowl that the potatoes were oiled in.
- Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the potatoes in the centre of the cooking grill, between the two charcoal baskets. Roast the potatoes over indirect medium heat, with the lid closed, until lightly golden. Reserve the bowl that the potatoes were oiled in.
- Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Place the potatoes on the barbecue. Roast the potatoes over indirect medium heat, with the lid closed, until lightly golden. Reserve the bowl that the potatoes were oiled in.
- Once the potatoes are lightly golden, remove them from that barbecue and return them to the oiled bowl. Add the remaining ¼ cup of olive oil and toss to coat.
- Return the potatoes to the barbecue and roast them until deep golden brown, for an additional 15 to 25 minutes. In the last 10 minutes, drape the rosemary sprigs over the potatoes to warm through and become fragrant.
- While the potatoes are roasting, prepare the seasoning by combining the salt and tang seasoning ingredients.
- Remove the potatoes and rosemary sprigs from the barbecue, toss with the salt and tang seasoning, and strip the leaves from the warmed rosemary. Toss the rosemary leaves through the potatoes. Serve immediately.
Salt and Tang Seasoning
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