These things are taking way longer than I planned...diced up about 7 potatoes, hit em with some EVOO and herbs, then on the Egg at 350 in a roasting pan indirect. 90 min later and some are done, some are still touch. I finally through them in the oven at 400 to finish them off, but what am i doing wrong
02-19-2011 07:49 PM
Sounds to me like a temp issue. Maybe it was 300 at the top of the egg but not at your roasting pan. I also think 300 is low for roasting potatoes.
02-19-2011 07:57 PM
Are you sure your thermo is right? Maybe it's running a little too low.
02-19-2011 08:05 PM
I had a grate thermometer that said 350. Maybe next time i crank it up to 450.
02-19-2011 08:08 PM
I had the same thing happen to me last week
Mike in Corpus
02-19-2011 08:15 PM
At that temp. I would go direct with a little olive oil to prevent scorching.
02-19-2011 08:21 PM
Why in-direct? I always go direct when roasting on my egg, and it is always a cast iron pan or skillet! You just had a temperature issue.
02-19-2011 08:49 PM
Best taters ive ever done is I cook them at 450 to 500 for an hour.
The skins turn out awesome and the potatoes are done.
02-19-2011 10:08 PM
I don't know if it's as much a blasphemy as boiling ribs, but I've done a few grilled potato recipes that called for pre-boiling or blanching the potatoes till they are almost tender when you poke them with a fork.
From there you grill/smoke them till they are done.
02-19-2011 10:18 PM
That sounds about right for a 350* oven. Crank it up to 450* next time.
I like cooking in the 350* zone for full meal deals on the LBGE. For diced or fingerling potatoes I use a cast iron skillet and coat the spuds with oil and seasonings.