BAR­BE­CUED WHOLE POTA­TOES

Cuisine - - GINNY GRANT -

SERVES 6 / PREPA­RA­TION 5 MIN­UTES / COOK­ING 50-60 MIN­UTES

I have never re­ally un­der­stood the need to wrap pota­toes in foil on a bar­be­cue as per­son­ally, I like there to be a lit­tle crunch on the skin and a very fluffy in­te­rior. Al­low­ing the flavour of char­coal and wood to pen­e­trate only helps to en­hance this.

4 tea­spoons gar­lic pow­der 4 tea­spoons sweet smoked pa­prika 4 tea­spoons dried oregano 1 ta­ble­spoon sea salt

6 large pota­toes, scrubbed 2 ta­ble­spoons sun­flower oil

Com­bine the gar­lic pow­der, pa­prika, oregano and salt. Prick the pota­toes all over with a fork or skewer, rub with the oil, then roll in the pow­der mix.

Cook over in­di­rect heat (adding wood if you de­sire) over a low tem­per­a­ture for 50-60 min­utes (I use a skewer to check if they are cooked through).

Serve with your favourite top­pings. Here I’ve dressed with but­ter, sour cream, sweet chilli sauce, ca­per almond pesto (avail­able from Sa­bato – sa­bato.co.nz) and a mix of chopped sun-dried toma­toes, black olives, ca­pers and basil.

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