Recipe – Crispy Firecracker Potatoes
Ingredients
| 4 large roasting potatoes, scrubbed clean, not peeled | 1/2 cup Greek style yoghurt |
| 4 tbsp duck fat, melted | 1/2 cup whole egg mayonnaise |
| 1 tsp salt | 1 tsp fresh garlic, crushed |
| 1 tsp chilli powder (optional, or to taste) | 1 tsp lemon juice |
| 1 tsp smoked paprika | 1/2 tsp salt |
| 1 tsp fennel seeds, ground | |
| 1 tsp coriander seeds, ground | |
| 1/2 tsp freshly ground black pepper |
Directions
Step 1 – Heat the BBQ to medium heat (180 – 200°C) with two zone heat. Ensure the grills are clean. If you are using a charcoal grill, place your briquettes or charcoal to one side of the grill, keeping an area clear as a zone of indirect heat. If you are using a gas BBQ, light a burner on one side of the BBQ only. If you are using a Weber Q, have a trivet and convection tray in place.
Step 2 – Cut each potato into evenly sized wedges and place into a large bowl. Add the melted duck fat, salt, chilli if using, paprika, fennel, coriander and pepper and toss to coat the potatoes evenly.
Step 3 – Place the potatoes into a baking tray and into the BBQ, away from direct heat and cook, with the lid closed, tossing every 20 minutes for 45 – 60 minutes, or until the potatoes are golden and cooked through.
Step 4 – While the potatoes are cooking, mix together the remaining ingredients to make a dipping sauce.
