BBQ Roast Potatoes
For this one, a barbecue is necessary for the full, authentic flavour. The high intensity of the charcoal grill gives the roasties their smoky, charred flavour. Try stirring in sun-dried tomatoes to some Hellmann’s Original Mayonnaise for a tangy dressing.
- 500 grams potatoes
- 4 tablespoons Hellmann's Original mayonnaise
- 3 - 4 fresh garlic cloves
- 3 - 4 thyme leaves
- 2 tablespoons sun-dried tomato puree
- 2 tablespoons chives
- 1 tablespoon olive oil
- Robertsons ground black peppercorns, to season
- Get your barbecue going. Preferably in the garden.
- Bring your potatoes to a boil from cold water in a saucepan. Allow them to cook through, then cool them and cut into one-centimetre slices. After that, toss them in the olive oil and add a pinch of pepper.
- Lay the potatoes on a double layer sheet of foil and tuck in the crushed garlic cloves and sprigs of thyme.
- Seal the foil up tightly to make a neat parcel and pop them on your perfectly heated barbecue (no flames please) for thirty to forty minutes, turning the parcel over occasionally, using tongs.
- Make the dressing, by mixing together the sun-dried tomatoes, Hellmann's Original mayonnaise and chives. Season with pepper.
- When the barbecue potatoes are sufficiently roasted, rustic and ready, tip into a bowl and top with the dressing.
- Ideal to serve with steak, but also fresh tomatoes and salad. Remember to always treat the piping hot spuds with care at first.
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