Campfire Roast Potatoes
Crispy golden campfire potatoes, grill roasted in the radiant heat of a campfire or fire pit are delicious. Eaten alone with a sprinkling of salt flakes and a sauce like mint or embered garlic mayo or as a side a full open fire roast dinner.
Ingredients
- 10 Potatoes A good floury potato like King Edward's or Maris Piper
- 1/2 cup Goose fat Olive oil, Rapeseed oil, Butter, Meat dripping also work well
- 3 sprigs Rosemary Thyme, chopped garlic, chopped chillies all work well individually or in combination added during the potato buff stage. 1 sprig rosemary chopped for buff, other 2 reserved for dressing dish at end
- 1 tbsp Sea Salt Flakes
Instructions
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Start and build up a moderate sized campfire
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Bring a pot of water on the campfire to a rolling boil
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Peel potatoes then chop to a thickness the depth of the campfire grill
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Parboil the potatoes for 7 minutes, then drain and rest
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Add the oil, half the salt, and chopped herbs to the pan of drained potatoes and shake hard- work that buff, we want a good floury soft edge to the part cooked tatties.
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Open folding grill and position the buffed potatoes with in. Set the grill basket at a distance to the side of the fire where you can hold you hand for 3 seconds (Firemark 3). When golden one one side, turn the grill.
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When perfectly golden and crispy both sides, test with a knife to ensure potato centers are soft and fluffy. Turn out to a board or plate, sprinkling with the remaining salt and dress with the remaining sprigs of rosemary
Recipe Notes
Delicious on their own liberally dressed with mint chimichurri or sauce. Ember roast garlic mayonaise also a favorite dip here. These are the perfect accompaniment to any fire roast dish. If roasting larger meats consider collecting the drippings in a pot below and use these as the basting oil for the buff stage of the campfire roast potato!