roasted crispy potatoes
2 Pound tri-color baby potatoes
As Needed peanut oil
1/2 lemon zest
1 Tablespoon fleur de sel
1 Tablespoon minced red onion
To Taste kosher salt
1 Tablespoon Aleppo pepper
As Needed black pepper
When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes.
Place the whole potatoes on a rimmed baking sheet lined with parchment paper. Bake on Z Grill until they offer little resistance when pierced with a sharp thin-bladed knife, about 30 to 45 minutes, depending on their size.
Let stand at room temperature until cooled. Use your hand to slightly flatten the potatoes and break their skin a bit.
Meanwhile, pour the oil 3-4” deep into a large, heavy Dutch oven or other deep pot and heat over medium-high heat to 400℉.
While the oil is heating, in a small bowl mix together the lemon zest and fleur de sel. Set aside.
Fry the potatoes, in batches, if necessary, until evenly brown all over, about 3 minutes. Remove them with a spider or slotted spoon and place them directly into a large bowl. Adjust the heat as necessary between batches to return the temperature of the oil to 400℉.
While the potatoes are still hot, add the red onion and season to taste with the lemon zest and fleur de sel mixture, kosher salt, Aleppo pepper, and black pepper. Toss gently to coat.
Garnish with fresh parsley and serve hot. Enjoy!
This recipe was provided by Pro Team member Chef Timothy Hollingsworth. Check out more of his recipes and photos on his Instagram @Chef_timothy.