Grilled Potato Slices with Herbed Sour Cream

Directions:

• 1Scrub the potatoes well, but don’t peel them. Cut into slices 1 cm thick, place in a large saucepan, and pour in enough cold water to just cover them. Bring to the boil then reduce heat to a simmer and cook for about 4 minutes, or just until the potatoes are tender; you don't want them to fall apart! Drain carefully through a colander, then let them dry out for at least 10 minutes.
• 2Meanwhile, put the herbed sour cream ingredients in a blender or food processor, season with pepper and blitz until creamy and bright green. Set aside in a small serving bowl.
• 3In a wide shallow dish, mix together the olive oil, garlic, rosemary and salt. Add your air-dried potato slices and leave for a few minutes to soak up some of the garlicky oil.
• 4Heat the flat plate of your barbecue to high. Cook your potato slices until golden—about 5-7 minutes on each side.
• 5Carefully transfer to a serving plate, then season with salt and pepper to taste. Serve hot, with the herbed sour cream on the side.

Did you enjoy this recipe?

Nah not my cup of tea