Crunchy and Crispy Spud Side Dish
If you love crunchy potatoes, then this dish is for you. Imagine crunch exterior, soft guts with a hint of salt and vinegar... The perfect barbecue side.
The Crunchiest Potatoes Ever!
Johnny Cooked Austin
3
5 minutes
60 minutes
Australian
Sides
This crispy spud recipe is dead simple - just how I like it. Doesn't use fancy potatoes and I did it in the BBQ.
Ingredients
pickle dust and salt and vinegar dust OR…
HealthIER BBQ rub
3-4 pinches of coarse salt
5-6 spuds peeled and diced large
enough water to cover spuds in a pot
beef tallow
Directions
boil spuds until fork tender and almost falling apart
preheat hooded BBQ to 190C, with baking tray and your tallow
add spuds to hot oil very slowly
turn them every 10 mins until golden brown
remove from oil and drain
filter leftover oil through Chux cloth and keep for later
season spuds with pickle and salt and vinegar dust
