Ingredients
| 1kg Urenika potatoes, skin on, washed (any floury potato in season will work) | |
| basting oil (see recipe) | |
| 3 tablespoons garlic confit oil (see recipe) | |
| zest of 1 lemon | |
| 6 sprigs thyme, leaves only |
I grow our purple potatoes at home so have the luxury of keeping them in the ground and digging them up when I need them, but any roasting potato will work if you can’t find them.
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Instructions
| 1. | Put the potatoes in a pan, cover with salted cold water and bring to a simmer. |
| 2. | Cook until tender, about 15-20 minutes. |
| 3. | Drain and cool the potatoes to room temperature. |
| 4. | When you are ready to barbecue, brush the potatoes with a generous amount of the basting oil and toss them to get them evenly coated. |
| 5. | Place them on a cooler corner of the barbecue (or in the oven at 220 ĚŠC) and let them crisp up, basting as they caramelise, about 15 minutes on the barbecue or 20 minutes in the oven. |
| 6. | When the skin is blistered and crispy, dress the potatoes with the confit oil, lemon zest and thyme leaves, seasoning with a little salt and pepper if needed. |
Recipes & food styling Jude Messenger
Photography Olivia Moore