BARBECUED WHOLE POTATOES
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.