What you will need:
4 potatoes (or one per person)
Morgenster Extra Virgin Olive Oil
Freshly ground salt and pepper
Dried mixed herbs
How to prepare:
Wash the potatoes and boil in their jackets until just tender - you should just be able to get a sharp knife through the centre – be careful not to overcook, or it will be difficult to braai them (if you cook them too much, I’d suggest proceeding with potato salad instead).
Drain the water and leave to cool.
Split each potato in half lengthwise.
Score each half with a sharp knife to allow all that gorgeous olive oil to soak in (or prick thoroughly with a fork), taking care not to go through the skins.
Arrange on a plate, pour over some olive oil, rubbing it into the skins.
On the cut side, grind over the seasonings, sprinkle with herbs, then turn the potatoes cut side down to soak in the oil.
About 20 to 30 minutes before the chicken is done, place the potatoes on the grid over hot coals, starting with skin side down, and then turning them regularly.
Serves perfectly with chicken and gravy and a big green salad!
Click here to download the recipe in pdf format.