paprika roast spuds

3 ways to make smoky BBQ-roast olive oil potatoes for Christmas

Some Christmas dinner advice to our Australian friends from an impertinent Englishman!

Actually there are more than three ways here, because each way has a few variations.

It has become an article of faith among “foodies” in Britain, that potatoes for Christmas must be roasted in goose fat. This, despite the fact that at Christmas in England, we tend to eat turkey rather than goose. However, we at mybbq.life believe that potatoes can be slow roast in olive oil for fine results. Better still – and carrying on with our theme of a barbecue Christmas – they can be barbecued (alongside the turkey) for that added smokey flavor. Anyway in practice these recipes are probably more suitable for out Australian friends – at least at Christmas. Maybe in July we can try them in Old Blighty!

 

There are three variations of this recipe: black pepper slow-roast potatoes, garlic and paprika roast potatoes, rosemary and paprika roast baby potatoes.

Olive oil, black pepper slow-roast potatoes

grilled spuds

Ingredients

  • 2½ kilograms roasting potatoes (Maris Piper are good but there are many other fine types, like Russets)
  • ¼ cup extra virgin olive oil
  • 1 tablespoon salt (crushed sea salt is best)
  • 1½  teaspoon crushed black pepper

olive oilsea salt

Preparation

  1. Wash the potatoes thoroughly (without peeling them) and cut them lengthwise in two (if they are very think you can cut them into three chunky slices).
  2. Mix the olive oil, salt and pepper in a large bowl.
  3. Mix the potatoes into the olive oil very thoroughly until they are drenched in the oil.
  4. Put the potatoes directly onto a hot BBQ grill.
  5. Close the hood and BBQ roast for 3-4 hours, turning once or twice (using tongs)

 

Roast magnificent spuds

Garlic and paprika roast potatoes

Ingredients

  • 2½ kilograms roasting potatoes
  • ¼ cup extra virgin olive oil
  • 1 tablespoon salt (e.g. crushed sea salt)
  • 2 teaspoons (i.e. one desert spoon) garlic granules
  • 1 teaspoon hot paprika
  • ½ teaspoon crushed black pepper

olive oil 3sea salt3garlic granules 3hot paprika 3black pepper

Preparation

  1. Wash the potatoes thoroughly (without peeling them) and cut them into small (1 inch cube) pieces.
  2. Mix the olive oil, salt, garlic granules, hot paprika and pepper in a large bowl.
  3. Mix the potatoes into the olive oil very thoroughly until they are drenched in the oil.
  4. Put the potatoes into foil BBQ trays.
  5. BBQ roast for 2 hours.

Disposable-aluminium-foil-bbq-grill-tray2

 

roast baby potatoes

 

Rosemary and paprika roast baby potatoes

Ingredients

  • 2½ kilograms baby potatoes
  • ¼ cup extra virgin olive oil
  • 1 tablespoon salt (crushed sea salt or pink salt are best)
  • 4 tablespoons minced rosemary leaves
  • 1 teaspoon hot paprika
  • ½ teaspoon crushed black pepper

olive-oil2pink saltrosemaryhot paprika2black pepper

 

Preparation

  1. Wash the potatoes (without peeling them) and leave them whole.
  2. Mix the olive oil, salt, rosemary, paprika and pepper in a bowl.
  3. Mix the potatoes into the olive oil very thoroughly until they are drenched in the oil.
  4. Put the potatoes into foil BBQ trays.
  5. BBQ roast for 2½ hours.

Potato and mushroommore roast spuds

 

  • Note that in all these recipes, we roast/BBQ the potatoes in their skins.
  • For an alternative – in all cases – the potatoes can be boiled or par-boiled before hand.
  • If par-boiled reduce cooking time by about 20 minutes.
  • If fully boiled, reduce cooking time by about 40 minutes.
  • As an alternative to reducing the cooking time, if you fully boil the potatoes you can also try basting them every half hour or so with juices from the turkey. This enables you to cook them for longer and also adds some wonderful additional flavoring.
  • You can also baste them with chicken stock or even beef stock. This two adds some wonderful flavor and enables you to slow BBQ them so that they absorb this complex mixture of flavor and smoke without getting overdone.

 

 

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