>>965813
They turned out splendidly, putting them into the boiling water, biggest to smallest over ten minutes then into the BBQ oven in a tray. I needed to put them up on thick cut onions so they didnt burn but the seasoning got nuked because i put it in the oil. The heat from the bottom is a problem. I need some heat source from the top too but alas this is nearly impossible with that method. I should have rubbed them in oil and the seasoning then put them on the onions. Dunno what to do about that when i run out of onions in the coming Christmapocalpyse when the shops are shut for half a day. Maybe I can put a layer of raw potatoes and oil in the tray and then the whole parboiled spuds on top and turn them a bit while they cook. They had a nice leathery jacket and were hot inside. They were also super fresh and came from a roadside stall sold by a dirty looking couple, probably dug them out by hand. That helped a lot. hopefully they are less starchy than old spuds. Gotta eat that whole box right away tho. Ten kilos is a lot of potato chompin action in my future.