Bar-marked potatoes
Lemon & flowering herbs
20 mins plus heating
Not Too Tricky
serves 4
About the recipe
Charring potatoes over a dry heat is a great way to boost their flavour. Don’t be tempted to toss the potatoes in oil before you cook them – grilling them dry allows you to bring out a beautiful, nutty taste. Paired with a simple lemony dressing and decorated with edible flowers, this will get people talking!
Ingredients
750g waxy potatoes
1 lemon
extra virgin olive oil
seasonal edible flowers such as borage, thyme, sage flowers, to serve (optional)
Top Tip
HOW TO PREHEAT A CHARCOAL BARBECUE
Remove the cooking grill and carefully tip in hot coals on either side of the barbecue to create two heat walls – this will give you a hot direct heat on the sides and a cooler indirect heat in the middle. This ensures you will get consistent heat throughout and you will be able to control the temperature and cooking more easily.
HELPFUL HINT
Get yourself a chimney barbecue starter or barbecue flume to prelight your coals, it's a much quicker and efficient way to get (and keep) your coals hot.
Method
Prepare the barbecue (see tip).
Scrub the potatoes, then cut lengthways into 1cm-thick pieces. Place on the direct or hot side of the barbecue and lightly bar-mark on each side, then transfer to the cooler part of the barbecue (where the indirect heat is) and cook for 8 minutes, or until tender, turning every couple of minutes.
Transfer the potatoes to a serving bowl, finely grate over the zest of the lemon, squeeze over the juice and drizzle with 1 tablespoon of extra virgin olive oil, tossing to coat. Scatter over the edible flowers, if using, to serve.