Why fry when you can grill? The age-old question...Answered by these killer smoky, crispy, spicy potatoes. Once you start eating them, it’s very hard to stop. B x
Smoky Grilled Potatoes with Burnt Chilli Mayo & Pickles
4.6
0
Notes
35 mins cook
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Serves
4
White Wine Vinegar
Caster Sugar
Chilli
Red Onion
Salad Potato
Mayonnaise
Spring Onion
Lemon
Ice Cube
Olive Oil
Sea Salt
Serves
4
White Wine Vinegar
Caster Sugar
Chilli
Red Onion
Salad Potato
Mayonnaise
Spring Onion
Lemon
Ice Cube
Olive Oil
Sea Salt
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Step 1.
Add the vinegar and sugar to a small saucepan. Bring to a boil, stir to combine and then add the ice. Leave to cool to room temperature.
Step 2.
Meanwhile, thinly slice 1/4 of the chillies and the red onion. Add to the pickle liquor and set aside.
Step 3.
Add the salad potatoes to a large pan and cover with cold water. Season with salt, bring to a boil and simmer until just tender. This should take around 13 mins.
Step 4.
Drain and leave to steam dry for a few minutes.
Step 5.
Coat the remaining chillies with olive oil and grill on a hot barbecue until thoroughly charred. Finely chop until almost a paste and mix with the mayo. Add a big squeeze of lemon juice and season.
Step 6.
Now toss the potatoes in olive oil and get them onto the grill. Grill until charred, crispy and smoky.
Step 7.
Chuck the potatoes on a plate and cover with the chilli mayo and pickles. Thinly slice the spring onions and scatter over. Get stuck in.
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