We love these potatoes any day of the week! They’re great for everyday living, and they’re great for holidays. Try these Big Green Egg Citrus and Herb Roasted Potatoes for your next gathering!
2 tbsp kosher salt
½ tsp baking soda
2 lbs russet or Yukon Gold potatoes, peeled and cut into quarters
3 tbsp extra-virgin olive oil
3-4 tbsp Big Green Egg Citrus & Dill Seasoning
1 medium garlic clove, minced
Freshly ground black pepper
Small handful fresh parsley leaves, minced
Set the Big Green Egg for indirect cooking with the convEGGtor at 450°F/232°C.
In a Dutch oven, heat two quarts water until boiling. Add the salt, baking soda and potatoes and stir. Return to a boil, reduce to a simmer and cook until a knife meets little resistance when inserted into a potato, about 10 minutes after returning to a boil. [Tip: Parboiling the potatoes in the baking soda/salt water breaks down their surfaces, creating a starchy slurry that adds crunch.] Drain the potatoes carefully and let them rest in the Dutch oven for a minute to allow excess moisture to evaporate. Transfer to a bowl.
In the still warm Dutch oven, combine the olive oil, Citrus & Dill Seasoning, garlic, and a few grinds of black pepper in the Dutch oven and add to the EGG, stirring frequently until the garlic just begins to turn golden, about three minutes. Remove from the EGG and add the potatoes. Season to taste with a little more salt and pepper if needed, and toss to coat, until a layer of potato paste has built up on the potato chunks.
Transfer the potatoes to a Cast Iron Skillet, spreading them out evenly. Transfer to the EGG and roast without stirring for 20 minutes. Turn the potatoes, using a metal spatula to release any stuck-on potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer. Remove from the EGG, place in a serving dish and sprinkle with a little more Citrus & Dill Seasoning and fresh parsley. Serve immediately.