4 teaspoons garlic powder
4 teaspoons sweet smoked paprika
4 teaspoons dried oregano 1 tablespoon sea salt
6 large potatoes, scrubbed
2 tablespoons sunflower oil

I have never really understood the need to wrap potatoes in foil on a barbecue as personally, I like there to be a little crunch on the skin and a very fluffy interior. Allowing the flavour of charcoal and wood to penetrate only helps to enhance this.


1.Combine the garlic powder, paprika, oregano and salt.
2.Prick the potatoes all over with a fork or skewer, rub with the oil, then roll in the powder mix.
3.Cook over indirect heat (adding wood if you desire) over a low temperature for 50-60 minutes (I use a skewer to check if they are cooked through).
4.Serve with your favourite toppings. Here I’ve dressed with butter, sour cream, sweet chilli sauce, caper almond pesto (available from Sabato – and a mix of chopped sun-dried tomatoes, black olives, capers and basil.

Recipe and Food Styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lacelles

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