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BlackenedCharredPotatoes

Blackened Charred Potatoes

BY Dion Vengatass

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:

  • Prep Time : 10 mins |
  • Cook Time : 60 mins
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5 kg large potatoes, washed
50 ml olive oil
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.