My Top Barbecue Suggestions For Potatoes

I’ve adapted this oven recipe to one of my best barbecue suggestions, well at least I think so! I like it for a number of reasons:-

1. It’s an interesting talking point
2. You can have the potatoes cooking when the coals are still firing
3. It tastes great!

TIP - I ask below that you slice your potatoes thinly. This is really important to get the liquids surrounding as much of the potato as possible so that it cooks in a reasonable time.

I’m going to make one potato in this batch, so if you need more, just make a few more parcels.

Ingredients:-

• 1 potato sliced thinly
• 1 tablespoon crème fraiche
• 1 good lug of dry white wine
• Aluminium foil

Method:-

Rip off a good piece of aluminium foil and lay it flat on the table. On one half of the foil, lay out your potato slices so that they are separated and the moisture can flow round them, then spoon the crème fraiche on top. Fold the foil over a “scrunch” the sides together (a little like making a Cornish Pasty) but before you’ve completely sealed the potatoes in the foil, leave a hole where you pour in the good lug of white wine.

Now scrunch and completely seal the foil, pop it on the grill and leave it for 40 minutes while the coals make ready for the meat.

You can then put to one side and open when the main course is ready, one parcel per person.

Related Pages:

New Potatoes In Mojo Sauce
Minted Pea and Potato Salad
Mashed Potato and Feta Cheese Burgers

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