Blackened Charred Potatoes
These potatoes take a bit of time on the braai, but the melt-in-the-mouth flesh inside is so worth it. This is an easy to serve, fuss-free dish for a crowd.
- Makes : 12 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 60 mins
5 kg large potatoes, washed
10 g sea salt
pinch of black pepper
4/5 C (200 ml) sour cream
30 g chives, thinly sliced
Make a medium-sized fire and allow to burn down to a low heat.
Rub the potatoes with olive oil, and then with sea salt and black pepper.
Place over an open braai fire over a low heat and allow to grill slowly, turning every 5 minutes. When the potatoes are completely grilled and black on the outside (around 1 hour) remove from the grill and allow to rest for 10 minutes.
Cut the potatoes in half lengthwise and loosen the inside flesh by scooping with a spoon and heaping roughly in the skins. Arrange on a serving platter, add generous dollops of sour cream, sprinkle with chives and serve while still hot.