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Unread 02-19-2011, 06:45 PM   #1
Twisted Martini
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Default Roasting diced potatoes on the BGE-need help

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
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Unread 02-19-2011, 06:49 PM   #2
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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.
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Unread 02-19-2011, 06:57 PM   #3
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Are you sure your thermo is right? Maybe it's running a little too low.
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Unread 02-19-2011, 07:05 PM   #4
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I had a grate thermometer that said 350. Maybe next time i crank it up to 450.
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Unread 02-19-2011, 07:08 PM   #5
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I had the same thing happen to me last week
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Unread 02-19-2011, 07:15 PM   #6
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At that temp. I would go direct with a little olive oil to prevent scorching.
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Unread 02-19-2011, 07:21 PM   #7
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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.
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Unread 02-19-2011, 07:49 PM   #8
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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.
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Unread 02-19-2011, 09:08 PM   #9
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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.
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Unread 02-19-2011, 09:18 PM   #10
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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.

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