We are having a barbecue summer here. Since there can be no confidence that the lovely sunny weather will continue beyond a day or two, we’ve been barbecuing like mad while the going’s good. As well as the usual suspects to hit the grill, we recently enjoyed barbecued pineapple. I encourage you to try it….
But I digress. This time I was after an inspired side-dish to accompany some uninspired sausages. I also needed something that would cook reasonably quickly, as we didn’t have much charcoal! I hit upon the idea of par-boiling the potatoes, then finishing them on the barbecue with some oil, onions and seasonings.
It worked really well. The potato slices crisped up nicely and absorbed the flavours of the herbs and spices. The slices of onion were well cooked – soft and caramelised. The smoked paprika gave the potatoes a lovely smokey flavour, despite them being insulated from the smoke of the barbecue by two layers of foil. And the rosemary added a hint of herbiness. You can easily make them spicier by using hot smoked paprika, or adding a pinch or two of chilli or cayenne pepper. Or tone it down by leaving out the spice altogether.
Kipper was in a funny mood and refused to even taste a potato slice until she’d almost finished the rest of her dinner, insisting that, despite never having tried one, she, “didn’t like them.” Having given one a go, she then announced that even though she still didn’t like them, they were, “yummy.” Sense? From a pre-schooler? Not a chance.
This recipe serves 2-3, and I think this is probably the maximum amount of potato slices to put into a single foil pouch. If you need to make more, do a second (or third, or fourth…) foil pouch. Otherwise, I think the pouch would be a bit big and unwieldy to manipulate on the barbecue without splitting open. Similarly, don’t even think about doing only one layer of foil. Two layers, and make sure you crimp and scrunch the joins to seal them securely.
- 650g potatoes
- 2 medium onions
- 3-4 tbsp olive oil
- scant 1 tsp smoked paprika
- 1 tsp rosemary
- Light the barbecue and leave the coals to heat.
- Scrub the potatoes and cut into 1cm slices. Parboil the potato slices for 3-4 minutes. Drain thoroughly.
- Peel the onions and cut each one into 8 wedges. Mix the potato slices, onions, oil, paprika and rosemary.
- Take a large sheet of foil, place shiny-side up, and fold up the edges. Tip the potatoes onto the foil and spread out. Cover with a second piece of foil and fold, scrunch and crimp the edges together to seal. Wrap the parcel in a second piece of foil, again sealing the edges thoroughly to give a well-sealed parcel.
- Once the barbecue coals are white and the flames have died down, place the foil parcel onto the grill and cook for 4-5 minutes before turning it over. Cook for 15-20 minutes in total, turning the parcel several times.
- Carefully open the foil pouch and enjoy!