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potato question

Austin EggerAustin Egger Posts: 256
edited 9:51PM in EggHead Forum
I will be cooking on my new egg for the third time this evening. I have decided to make a pork tenderloin and possibly potatoes chunks, approximately 3/4in squares. I have tried to find a good recipe and technique but can't find what I'm looking for. Question is should I chop up the potatoes before I put them on foil for the initial cook or cook them for a while whole before I chop them up? I have a feeling I need to put some oil and seasoning on them at some point, but when? Any advice would be greatly appreciated! Unfortunately I only have a little over an hour before I start them so I can't do a long prep this time. THX a bunch!


  • maXimmaXim Posts: 468
    You can always try this:

    Cut your tatters in cube, toss in some Olive Oil and symply sprinkle with whatever rub you have handy. It can even be Salt & pepper, onion & / or garlic powder.

    Foiled them up and thats it!
  • Austin EggerAustin Egger Posts: 256
    That sounds good. What would you recommend for the temp? Direct or indirect? Approximately how long do you think they would take (roughly). Thanks again!
  • BigABigA Posts: 1,157
    I always cut up my potatos in whatever size, add butter and onion, use pepper and lawery salt or a rub. I usually do about 2lbs or so of tators and use about 1/3 stick of butter, wrap in foil and cook for 1hr or so.
  • maXimmaXim Posts: 468
    Indirect would be best but direct works too. Just gotta be careful if you go direct cuz the bottom part might burn a little and get crunchy, you know the good stuff :P .

    Depending on how much potatoes you have, and how "thick" your pouch is, I'd say 30 to 45 minutes at 350*. Try to have 1 layer of potatoes if you know what I mean, it will cook faster.
  • Austin EggerAustin Egger Posts: 256
    Sounds good. Thanks!
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