BBQ Roast Potatoes - Serves 6

Preparation time: 10 minutes

Cooking time: 40 minutes

Crispy on the outside and fluffy on the inside, these rosemary and garlic-infused roast potatoes are a perfect accompaniment for any meal.

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:

1. Place the Cooking Bowl in the centre of the Holi grill and pour in the chicken stock. Bring to a boil.

2. Peel the potatoes and chop them evenly. Add them to the stock and cook for 10 minutes.

3. Meanwhile, pour the vegetable oil into the Frying Pan and add garlic cloves, bay leaves, and rosemary. Place over indirect heat to slowly infuse and confit the garlic.

4. Once the potatoes are cooked, drain them from the stock. Roughen the surface of the potatoes and leave to cool for as long as possible.

5. Place the potatoes in a Large Skillet and pour the hot infused oil over the top.

6. Cover with the Kadai Lid and cook for approximately 30 minutes until golden and crispy.

We used: Large Skillet, Frying Pan, Cooking Bowl, Kadai Lid

Recommended heat: medium-high