Fire-roasted baby potatoes recipe
These charred potatoes make a delicious side dish and can be cooked on a barbecue, in the embers of a bonfire, or in the oven. With a hint of spice from cayenne pepper, the tender potatoes are served with a delicous herb, garlic, lemon and crème fraîche dip. See method
- 750g miniature potatoes
- 1 tbsp olive oil
- ½ tsp cayenne pepper
For the dip
- 1 large garlic clove, crushed
- 1 lemon, zested and juiced
- 2 tbsp extra-virgin olive oil, plus extra for drizzling
- 250g half-fat crème fraîche
- 3 tbsp finely chopped mint
If you haven't got any baby potatoes, try dicing a large white potato instead
Each serving contains
of the reference intake
- Preheat the barbecue, if using, or preheat the oven to gas 6, 200°C, fan 180°C. Pierce the potatoes with a fork and divide between 2 large sheets of foil. Drizzle with the oil, then sprinkle with the cayenne pepper and season. Scrunch up the sides of the foil to make two parcels. Leave a little room above the potatoes to allow the steam to circulate in the parcels.
- Bury the parcels in the white embers of the barbecue or bonfire for 1 hr 15 mins, or until cooked through and tender. Alternatively, roast the parcels on the top shelf of the oven for the same amount of time.
- Meanwhile, make the dip. Mix the garlic with the lemon zest and olive oil. Fold this into the crème fraîche with lemon juice, to taste, and the mint or dill. Serve, drizzled with a little extra oil, alongside the potatoes for dipping.
Tip: If cooking the spuds on the embers of a bonfire, make sure the flams have died down and place where you can easily retrieve the parcels with tongs.
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