Ingredients
| 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.
Instructions
| 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 – sabato.co.nz) 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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