Chargrilled Potatoes with Horseradish, Herb and Caper Drizzle

Author: Karl Tessendorf
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4-6 servings

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Description

Smokey potatoes with a zesty, creamy dressing.

Ingredients

Charred Potatoes

6 large potatoes, sliced into wedges
extra virgin olive oil
sea salt and freshly ground pepper

Dressing

150 g crème fraîché
150 g creamed horseradish
¼ C (60 ml) full cream milk
a handful of chives, chopped

2–3 Tbsp (40–45 ml) capers
sea salt and freshly ground pepper

To Serve

small handful of fresh micro greens of your choice

Instructions

Boil the potato wedges in salted water until they are roughly 70% cooked – soft enough to stick a knife through but still intact. Drain the potatoes and allow to cool slightly.

While the potatoes are cooling, mix the ingredients for the dressing together and pop it into the fridge until needed. It should be quite loose as you want to drizzle it, so add extra milk to thin out of need be.

Drizzle the potato wedges with olive oil and season with salt and pepper. Grill the potatoes in a griddle pan over medium-high heat until they are evenly charred. Stack the chargrilled potatoes, drizzle with dressing, garnish with fresh micro greens and serve.

Karl Tessendorf

This is Karl. He loves beer. He also loves fire and food and believes that if you are going to cook something, don’t do it in half measures. He’s a copywriter by day and in his dreams he braais and writes about beer for a living. When he’s not braaing and drinking beer, you can find him drinking beer and braaing.