Braaied patato halves are the perfect pot roast side dish. (These potatoes are even good cold the next day!)
• 4 potatoes (or one per person)
• olive oil
• freshly ground salt and pepper
• dried mixed herbs
Wash the potatoes and boil in their jackets until just tender enough for you to get a sharp knife through the centre. Be careful not to overcook them, or it will be difficult to braai them. (If you do cook them too much, I’d suggest you proceed with potato salad instead!)
Drain the water and leave the potatoes to cool. Cut them in half lengthwise. Score each half on the cut side with a sharp knife to allow all that gorgeous olive oil to soak in (or prick thoroughly with a fork), taking care not to go through the skins.
Arrange the potato halves on a plate and pour over some olive oil, rubbing it into the skins. On the cut side, grind over the seasonings, sprinkle with herbs, then turn the potatoes cut side down to soak in the oil.
Place the potatoes on the grid over hot coals, starting skin side down, and then turning them regularly for about 20 to 30 minutes.
Serve with our Beer pot roast chicken, gravy and a big green salad – oh, and don’t forget the wine! Enjoy!
Until next time, happy camping and cooking!