Fire-Roasted Garlic Potatoes
50 mineasy4 original servings
Whole potatoes rubbed with garlic and olive oil, wrapped in foil and buried in the braai coals until fluffy inside — smashed open and finished with butter and fresh herbs.
Ingredients
Serves
Main
- 4 medium potatoes (about 200 g each), scrubbed
- 30 ml olive oil
- 3 cloves garlic, crushed
- 5 g coarse sea salt
- fresh black pepper
- 20 g butter (to finish)
- 1 small handful fresh parsley or chives, chopped (optional)
Instructions
- 1
Prick each potato a few times with a fork. Rub with olive oil, crushed garlic, salt and pepper.
- 2
Wrap each potato tightly in two layers of foil.
- 3
Bury the parcels in the hot coals (not raging flames — glowing coals) about 45 minutes before you plan to grill the espetada.
- 4
Turn once or twice using tongs. Test with a skewer — it should slide in with no resistance.
- 5
Unwrap carefully, smash open with the back of a fork, and top with a knob of butter and a pinch of fresh herbs. Serve alongside the skewers.