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Chargrilled Potatoes with Horseradish, Herb and Caper Drizzle
Smokey potatoes with a zesty, creamy dressing.
- Difficulty: easy
- Prep Time : 4 mins |
- Cook Time : 15 mins
Ingredients
Charred Potatoes
6 large potatoes, sliced into wedges
sea salt and freshly ground pepper
Dressing
150 g crème fraîché
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
Method
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.
