Serves 4-8

Total Cook Time: 1 hour

Ingredients:

  • 8 large potatoes, washed, not peeled
  • Olive oil, for rubbing
  • Handful of bay leaves
  • Salt and pepper
  • ½ Cup (125ml) soft butter
  • 1 Sprig fresh rosemary, finely chopped
  • 2 Cloves garlic, finely chopped

 

 

Directions:

  1. Light a Cobblestone and allow to burn for 5 minutes. Top your COBB with the grill grid and roasting rack, cover with the dome and preheat for 5 minutes.
  2. Slice the potatoes three-quarters of the way through to create a ‘concertina’ effect, then cut again the other way (across) to create ‘hedgehogs’.
  3. Rub with oil and season well. Slide bay leaves into the cuts of the potatoes.
  4. Place the potatoes on the roasting rack, cover with the dome and bake for 25 minutes.
  5. Mix butter, rosemary and garlic together and season.
  6. After 25 minutes of baking, spread the tops of the potatoes with the flavoured butter.
  7. Cover and cook for another 20 minutes, or until the potatoes are golden and cooked through.