Chilli & Lime Roast Potatoes

Chilli & Lime Roast Potatoes

Everyone loves roast potatoes, and we’ve taken a classic recipe and added a delicious twist of chilli and lime flavors. These Chilli Lime Roast Potatoes are not just great with roast dinners, they’re fantastic with any meal. And the best part? They’re super easy to make! For best results, use Maris Piper potatoes. 

Cooking surfaces

BBQ Temperature

Ingredients

  • Maris Piper potatoes
  • Olive oil (light olive oil, not extra virgin)
  • Maldon sea salt
  • 3 limes, quartered
  • chilli flakes

Method

  1. Chop your potatoes in half or quarters. We’re after all the chunks to be roughly the same size.
  2. Part boil them in a normal pan on your hob for about 10 minutes. We’re aiming for them to have some bite left and not be completely cooked.
  3. Drain in a colander, shake to get gnarly edges, and allow to steam dry.
  4. Set up your BBQ with a skillet set on the stainless grid, directly above the EGGspander for an indirect cook. You want your BBQ to be at a medium heat, 180C for the Big Green Egg.
  5. Add some oil before adding the potatoes.
  6. Now add a generous amount more of oil, we’re looking to generously coat the potatoes in oil.
  7. Add the quartered limes and chilli flakes.  Season generously with salt
  8. Turn occasionally, cooking for about an 45 minutes, or until they are crispy on the outsides.

On our live cook we paired these with:

  • Ratatouille
  • Flat basket chicken.
0