One of the most popular side dishes is barbecued potatoes. It is very easy to prepare and you can vary nicely with it. You can alternate with herbs, but you can also cut them into various shapes.
In the recipe we opt for a standard version: cut into cubes with several herbs. We add pimentón for a spicy edge.
Grilled Potatoes
Potatoes from the barbecue are tasty, easy to prepare and perfect as a side dish.
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Ingredients
- bunch rosemary
- 2 sprigs thyme
- 2 cloves garlic crushed
- 1 tsp pimentón spicy smoked paprika powder
- 3 tbsp olive oil
- sea salt coarse
- pepper
- 800 grams potatoes
Instructions
- Prepare the barbecue and maintain a working temperature of approximately 200 – 225 ℃.
Preparing the potatoes
- Wash the potatoes with running water. Then put the potatoes (with skin) under water in a pan, bring them to the boil and let it cook for 5 minutes.
- Let the potatoes cool down for a few minutes. Then cut them into the shape you desire. These can be slices, fries or cubes. Place the cut potatoes in a large bowl.
- Strip the thyme and rosemary from the sprigs and chop them finely. Sprinkle it on top of the potatoes. Squeeze the garlic over the potatoes and sprinkle the pimenton on top. Then season to taste with salt and pepper.
- Sprinkle the oil over the potatoes and stir to combine.
Grill the potatoes
- Put the potatoes in a dish or pan, for example one made of cast iron. As soon as the barbecue is up to temperature, place the dish or pan on the barbecue.
- Let it stay there for about 30 to 40 minutes until they are nicely brown and contain a crispy skin. Stir the potatoes every 10 minutes.
