Recipe:
Grilled Potato Slices with Herbed Sour Cream
Posted in Sauces & dips Snacks
There’s just something about these grilled potato slices that makes them so much more satisfying than your average chips. Perhaps it’s their ability to scoop up a double dollop of this heavenly dip…
Prep:
20
mins
cook
20
mins
serves
4
Easy Peasy
You will need:
- 4 large, waxy potatoes
- ½ cup olive oil, approximately
- 3 cloves garlic, sliced
- 2 tablespoons finely chopped rosemary
- 2 teaspoons salt
- 2 cups raw cashew, soaked for at least 1 hour
- Juice of 2 lemons
- 2 teaspoons apple cider vinegar
- ½ teaspoon salt
- 1-2 teaspoons nutritional yeast (optional, but recommended)
- ½ cup basil leaves
- 1 spring onion, roughly chopped
~
Recipe:
Taste for Life
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.
Tip:
If you’re feeling brave, you can cook the potato slices on the open grill of your barbecue for a chargrilled effect! Or you can use a chargrill pan on the stove.
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