Flame Fired Roasties | Authentic Fire Pits, BBQs and Outdoor Living.

Flame Fired Roasties - Serves 6

Preparation time: 10 minutes

Cooking time: 40 minutes

Golden, crisp, and full of flavour, these fire-roasted potatoes are cooked in a fragrant garlic and rosemary-infused oil. A classic side made even better with the smoky depth of the Kadai.

Ingredients

6 large potatoes

1 litre chicken stock

4 tbsp vegetable oil

Fresh rosemary

6 garlic cloves

2 tsp salt

1 tsp freshly ground black pepper

Method

PREPARE THE STOCK
Place the Cooking Bowl in the centre of the Holi Grill and pour in the chicken stock. Bring to a gentle boil over the fire.

PARBOIL THE POTATOES
Peel and chop the potatoes into even chunks. Add them to the simmering stock and cook for around 10 minutes until just tender.

INFUSE THE OIL
Meanwhile, pour the vegetable oil into the Frying Pan and add the garlic cloves, rosemary, and a bay leaf if desired. Place over indirect heat and allow the oil to warm gently, infusing with flavour.

DRAIN AND PREP
Once the potatoes are ready, drain them well and roughen the edges to create texture. Leave to cool slightly to help them crisp when roasted.

ROAST IN THE SKILLET
Transfer the potatoes into a Large Skillet and pour over the hot infused oil. Season with salt and pepper, then cover with the Kadai Lid. Cook for around 30 minutes, turning occasionally, until golden and crispy on all sides.

SERVE

Remove from the heat and scatter with extra rosemary leaves before serving hot from the pan.