Perfect roasted potatoes are so, so easy to cook and they're even better in the coal fired Weber Kettle. Have a look at this, I bet that you won't stop drooling!
During the first lockdown in 2020, I'd sit up late drinking whiskey and watching videos like this. Bought a big barbecue and never looked back. Cheers mate.
I'm going to give that a try for Xmas along with turkey breast. We just got a new kitchen and the wife doesn't want me messing up the new oven. So I'll be standing in the snow with my barbecue.
What you want in a roasted potato or a baked potato is a dry and fluffy inside. as light as powdered snow inside. Aussies may not know all that much about powdered snow I realize, but they do enjoy a good baker as much as anyone else. I maintain it is not so much how you cook em as which type of potato you use. A Russet/Burbank, Norgold or other variety of potato is the only way to go. No other will do, so don't even try. If you don't have that variety, the try another recipe because you are not going to have a good result. No foil on the outside, just a little oil and salt on the skin and poke a hole or two in the skin with a knife or fork and bake until they are soft when a knife is inserted. The skin should be crispy and dry. the inside will will be fluffy and pure white and waiting for you to put on your toppings, but at least once try with just salt and pepper. Idaho Russets are the best in the whole world, but only if can have them the same season that they were harvested, so not very many people will be havinge the best in any one given year.
Pete this is a great idea. I’ve been wanting to do some grilled potatoes for my channel so was searching recipes and found this. Thanks for sharing and I’m looking forward to watching your channel. Cheers 🍻
Good on ya mate. Look forward to trying that with the belly pork recipe on your other video. It's barbie season here in Ireland, as long as the rain and cold weather holds off. Oh to hell with it, forget the weather. Keep posting videos Pete.
I recently discovered they sell jars of duck fat at Coles,my roast veg on the Weber have never tasted so bloody good. Just found your channel and subscribed, now hooked on it. Hello from Cairns, new fan here mate
Hi Malcolm. Welcome aboard. I'm pleased that you got some value from the video. Have a look around my channel and I'm sure that you'll find plenty that's okay. Keep watching and happy cooking.
Sure have. Normally it's a bit of red wine, flour, butter, a splash of water if necessary to thin it and dependent on the dish maybe some crushed garlic. YUMMM!
Hi Eric. The potatoes were popped into the Weber when it was at full heat. So, fill the baskets with coals as you normally would, pop the potatoes in when all coals have turned grey. The temp inside should reach about 250C when the lid is closed. Leave in there for for about 75 minutes.
Dingo Peter, you should have your own television show . Although UA-cam gets better ratings! Would love to see you do slow roasted lamb shoulder one day .
In the kettle, Pete . If you google it there's a dearth of information for slow roast lamb on the kettle. So I reckon you'll get some views ( and a good feed!) . I'm cooking two right now as I type this but In the oven because I don't trust myself on the Weber - I lit that anyway for the spuds !
Craig, I'm on my third charcoal kettle having burnt 2 out since I bought my first in the mid 1970's and after assembling I've given a good clean with warm detergent/sudsy water, let it dry and fired up for the first cook.
Hi PG. Make sure all vents are fully open and coals fill the baskets. Starting temperature for cooking is normally about 250C according to the thermometer at the top of the kettle. During the cook time that temperature will drop to 210C - 220C and they should be beautifully crunchy on the outside and soft in the middle.
uncle theres a big debate on veggies on the charcoal weber most weber guys say put oil on then guys like jamie oliver says no oil add oil afterwards i have the weber grill pan and my results arnt bad but what do you think
I generally apply Extra Virgin Olive Oil before cooking but not all the time. I doubt that once cooked I'd drizzle with oil. Have a go both ways and see what you like. At the end of the day, the most important thing is what happens in your mouth
During the first lockdown in 2020, I'd sit up late drinking whiskey and watching videos like this. Bought a big barbecue and never looked back. Cheers mate.
I hope you enjoyed what you saw.
@@DingoPete Sure did! Videos like this inspired me to start barbecuing!
@@RichieC135 excellent
@@RichieC135 excellent.
I'm going to give that a try for Xmas along with turkey breast. We just got a new kitchen and the wife doesn't want me messing up the new oven. So I'll be standing in the snow with my barbecue.
Crikey! In the snow? it'll probably be 40C here at Christmas. Have a go, you'll love them.
Thanks Dingo , going to give it a go , if successful, I shall raise a glass to ya x
I guess that you'll be raising a glass then. 🙂. Go for it, good luck and let me know how you go.
This is probably the most Aussie UA-cam channel I've ever found! Love it!
I hope that you think that's a good thing
What you want in a roasted potato or a baked potato is a dry and fluffy inside. as light as powdered snow inside. Aussies may not know all that much about powdered snow I realize, but they do enjoy a good baker as much as anyone else. I maintain it is not so much how you cook em as which type of potato you use. A Russet/Burbank, Norgold or other variety of potato is the only way to go. No other will do, so don't even try. If you don't have that variety, the try another recipe because you are not going to have a good result. No foil on the outside, just a little oil and salt on the skin and poke a hole or two in the skin with a knife or fork and bake until they are soft when a knife is inserted. The skin should be crispy and dry. the inside will will be fluffy and pure white and waiting for you to put on your toppings, but at least once try with just salt and pepper. Idaho Russets are the best in the whole world, but only if can have them the same season that they were harvested, so not very many people will be havinge the best in any one given year.
Pete this is a great idea. I’ve been wanting to do some grilled potatoes for my channel so was searching recipes and found this. Thanks for sharing and I’m looking forward to watching your channel. Cheers 🍻
It truly is a great way to cook spuds. Enjoy and when you put your video up let me know.
Man, they look delicious!
Thank you. I can assure you that your observation is spot on.
Good on ya mate. Look forward to trying that with the belly pork recipe on your other video. It's barbie season here in Ireland, as long as the rain and cold weather holds off. Oh to hell with it, forget the weather. Keep posting videos Pete.
Thanks Kevin. With that combination you can't go wrong. Winter here in Oz. Brrr!
Looks delicious, but that's alot of charcoal to use just for potatoes.
What you don't see is the meat that I cooked above the potatoes. Yes a roasted leg of lamb.
@@DingoPete I thought you said that the meat was already resting. Anyway, the taters look amazing
Regardless, you got yourself a new subscriber. Keep on cooking!
@@gilligun29 welcome aboard. I hope that you find plenty to tantalise your taste buds.
Ive got a new barbecue grill and I can’t wait to make this
Go for it. Delicious and the best way to eat potatoes. Let me know how you go.
I recently discovered they sell jars of duck fat at Coles,my roast veg on the Weber have never tasted so bloody good. Just found your channel and subscribed, now hooked on it. Hello from Cairns, new fan here mate
Excellent. Thank you from Adelaide. Having a couple of weeks off posting at the moment. Will be back in full force in Feb. Enjoy and share.
I'm too lazy to peel potatoes anymore but hey I love that more rustic vibe 👌🏻
This is the best easy to follow recipe ever. Dingo Pete is god.
I reckon cold, these would make the best hangover food.
Ha ha ha. You may be right,
Hey mate ran into your video from Malta good job mate I tried it on a different BBQ but it think still good
Keep up the good work
Hi Malcolm. Welcome aboard. I'm pleased that you got some value from the video. Have a look around my channel and I'm sure that you'll find plenty that's okay. Keep watching and happy cooking.
I love your recipes mate ! Keep up the good work ,thanks Dingo Pete.
Thank you and you're very welcome. Keep on cooking and loving your food
Hello from Scotland! I just tried this on our weber kettle. It was amazing. Thank you for this top tip :)
Hello from Adelaide in South Australia. I'm extremely pleased that you enjoyed it. Keep looking because there's plenty more on my channel for you.
Love your channel Dingo Pete!
Thanks BAS!
Hey Pete,
Have you ever made gravy from the potato pan juices?
Sure have. Normally it's a bit of red wine, flour, butter, a splash of water if necessary to thin it and dependent on the dish maybe some crushed garlic. YUMMM!
Bonza!
got a 22 inch weber kettle about a few months ago. this is the recipe I've been looking for! cheers!
Enjoy! Let's know how you go.
Thanks for the video dude. You just made my BBQs a lot better
My pleasure Steffanno. I'm glad that I was able to give you and idea or two
It's a requirement to have an eccentric name to make bbq videos. Dingo Pete love it 👍
Thanks pompeyjim. Your name is a bit out there as well.
@@DingoPete Haha thanks but not really, Pompey is a nickname for where I'm from - Portsmouth, England. Gonna be trying your spuds soon! 👌
@@pompeyjim enjoy, they are the best! And I've been Dingo for longer than I care to remember.
Thanks. That's exactly what i was looking for.
Enjoy!
Hi how long did they take and what was the temp please ?
Hi Eric. The potatoes were popped into the Weber when it was at full heat. So, fill the baskets with coals as you normally would, pop the potatoes in when all coals have turned grey. The temp inside should reach about 250C when the lid is closed. Leave in there for for about 75 minutes.
Dingo Peter, you should have your own television show . Although UA-cam gets better ratings! Would love to see you do slow roasted lamb shoulder one day .
Thanks Howard. Would you like to see that cooked in the Weber or the oven?
In the kettle, Pete . If you google it there's a dearth of information for slow roast lamb on the kettle. So I reckon you'll get some views ( and a good feed!) . I'm cooking two right now as I type this but In the oven because I don't trust myself on the Weber - I lit that anyway for the spuds !
@@kermitHSHS, your wish has been granted. However it's probably a little different to what you were thinking. Have a look
Great vid!! Do you cook the meat on top of the spuds??
Yes I do. That way the spuds get the flavours of the meat as well. YUMMM!
Thanks for the reply. Will be doing this for Christmas Day
@@mcewenca, excellent. Let me know how it goes
I’m sure it will be a crowd pleaser. Thanks for the video and the tip. Merry Christmas to you and yours Pete.
Thank you@@mcewenca. Merry Christmas to you and yours as well. Let me know how you go with them.
exelent video dingo pete I will be trying this next time I fire up the weber
Let's know how you go
im going to try this too I like youre vidieos there easy to understand
I will do that pete dingo pete
@@robertvoke7749 excellent ... enjoy!
youre potatoes look amazing
They taste pretty good too
Awsome Dingo Peter can you put all sorts of other veg in there as well?
Hi Craig. I suppose that you could but I prefer to do others as per the link.
ua-cam.com/video/N36UqfLug5c/v-deo.html
Thanks Mate. This might be a dumb question but do you have to burn (run) in a new charcole kettle? Have a nice Christmas
Craig, I'm on my third charcoal kettle having burnt 2 out since I bought my first in the mid 1970's and after assembling I've given a good clean with warm detergent/sudsy water, let it dry and fired up for the first cook.
Thankyou so much 👍👍
@@craigdenny7202 you're welcome.
Tried and enjoyed! Thank you for sharing.
Thank you for letting me know that you liked it. There's plenty more for you to enjoy on my channel.
Hey Pete,
Just tried it. Potatoes were no where near done. What temperature were you roasting at?
Hi PG. Make sure all vents are fully open and coals fill the baskets. Starting temperature for cooking is normally about 250C according to the thermometer at the top of the kettle. During the cook time that temperature will drop to 210C - 220C and they should be beautifully crunchy on the outside and soft in the middle.
@@DingoPete ok. So full blast then for around 75mins or so. Looking for a medium roast (60c). I’ll try again, thanks Pete. Regs paul
Outstanding mate, question - I've a 4kg pork It will be in the Weber for over 2 hours, is that too long for the potatoes? Cheers
The spuds should survive 2 hours but just to be sure, keep them out of there for a while. 1 hour 30 mins should be perfect for the spuds I reckon.
@@DingoPete Thanks I'll report back to let you know how it went. Cheers
- Well Rolly - how did the spuds turn out on the barbie mate ?
Rippin Pete
Thanks Brendan. Gotta love the spuds!
uncle pete it worked nice
Fantastic! Gotta be happy with that! Thanks for letting me know.
uncle theres a big debate on veggies on the charcoal weber most weber guys say put oil on then guys like jamie oliver says no oil add oil afterwards i have the weber grill pan and my results arnt bad but what do you think
I generally apply Extra Virgin Olive Oil before cooking but not all the time. I doubt that once cooked I'd drizzle with oil. Have a go both ways and see what you like. At the end of the day, the most important thing is what happens in your mouth
thanks uncle
Fantastic. Good on you for having a go.
Not a fan of music. But love your style
Thank you
cool vid, they look like the best roasties ever 😆
They are perfect!
Yes they are amazing and thank you for saying so.
Give it a try and let me know what you think.