Potatoes with a fireside finish.

Name: Ember-Roasted Potatoes
Yield: 4
Ingredients: 800 g small potatoes, halved; 2 tbsp olive oil; 1 tsp fine salt; 1 tsp rosemary, chopped; 2 garlic cloves, crushed; 1 tbsp butter or olive oil to finish

Golden potatoes are the dependable friend of every barbecue. A foil parcel gives them a head start; a final turn on the grate brings the colour.

BBQ Stories Editorial · Original recipe

TIME50–65 minSERVES4FIREIndirect heat

Golden potatoes with rosemary — Illustrative photograph · Aygnedalya ↗

LET'S COOK

At the fire.

Heat an outdoor grill to about 200°C / 390°F with an indirect zone. Toss potatoes with oil, salt, rosemary and garlic.
Divide between two double-layer foil parcels, adding 1 tablespoon water to each. Seal and set over indirect heat.
Cook for 35–45 minutes, turning the parcels once. Open carefully to release steam and test with a knife.
When tender, transfer the potatoes to the clean grate or a grill basket for 8–12 minutes, turning for colour. Finish with butter or olive oil.

A note from the fire

Choose potatoes of similar size so they become tender together.

Use temperature and tenderness to judge your cook; times are estimates. USDA temperature guide ↗

Keep the fire going.

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