BBQ Roast Potatoes
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For this, a barbecue is necessary for the full, authentic flavour. The high intensity of the charcoal grill gives the roasties their smoky, charred flavour.
Ingredients
- 500 g new potatoes
- 4 tablespoon Hellmann's Real Mayonnaise
- 3- 4 garlic cloves
- 3- 4 thyme sprigs
- 2 tablespoons sun-dried tomatoes
- 2 tablespoons fresh chives
- 1 tablespoon olive oil
- pepper
Nutritional information
Amount per serving
Energy (kcal)
121kcal
Energy (kJ)
505kJ
Protein (g)
3.0g
Carbohydrate incl. fibre (g)
20.4g
Carbohydrate excl. fibre (g)
16.8g
Sugar (g)
4.0g
Fibre (g)
3.6g
Fat (g)
3.8g
Saturated fat (g)
0.5g
Unsaturated fat (g)
3.0g
Monounsaturated fat (g)
2.5g
Polyunsaturated fat (g)
0.5g
Trans fat (g)
0.0g
Cholesterol (mg)
0mg
Sodium (mg)
34mg
Salt (g)
0.08g
Vitamin A (IU)
236IU
Vitamin C (mg)
16.4mg
Calcium (mg)
32mg
Iron (mg)
1.62mg
Potassium (mg)
667mg
Method
- 1 Get your barbecue going. Preferably in the garden.
- 2 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.
- 3 Lay the potatoes on a double layer sheet of foil and tuck in the crushed garlic cloves and sprigs of thyme.
- 4 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.
- 5 Make the dressing, by mixing together the sundried tomatoes, mayonnaise and chives. Season with pepper.
- 6 When the barbecue potatoes are sufficiently roasted, rustic and ready, tip into a bowl and top with the dressing.
- 7 Ideal to serve with steak, but also fresh tomatoes and salad. Remember to always treat the piping hot spuds with care at first.