Barbecued potatoes with toum
serves
6
Enjoy this Middle Eastern twist on traditional baked potatoes where fingers of charred, crispy potatoes are accompanied with a zingy Lebanese garlic sauce. You won't be able to resist. Recipe by Baba's Place.
Ingredients (7)
- 1kg young waxy potatoes (we used Dutch cream)
- 2 tbs extra virgin olive oil, to drizzle
- 1/2 bunch chives, finely chopped
Toum
- 250g peeled garlic cloves
- 900ml vegetable oil
- 1/4 cup (60ml) lemon juice
- 3 ice cubes
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.For the toum, place garlic in a food processor bowl, and place bowl in the freezer for 40 minutes.
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2.Add 1 tsp fine salt to bowl, connect bowl to food processor and whiz until a very fine paste. With the motor running on medium speed, slowly add half the oil (the mixture should become lighter in colour). Slowly add half the juice. Next, slowly add the remaining oil, then remaining juice. Add ice cubes and whiz until completely melted (this fluffs up the toum). Store in fridge until ready to serve.
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3.Wash potatoes and slice into 1cm-thick long slices. Place in a large saucepan, cover with water and season generously with salt. Bring to the boil and cook for 8-10 minutes until slightly tender when pierced with a fork. Drain and pat dry. Brush with oil and season with salt flakes.
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4.Preheat a charcoal or gas barbecue to medium-high heat and cook the potatoes for 3-4 minutes on each side until charred.
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5.Arrange potatoes on a serving plate and drizzle with toum and oil. Sprinkle with chives and season with freshly ground black pepper.
Recipe Notes
The toum makes 1L. It will last stored in the fridge for up to 1 month. It’s great with everything… sandwiches, toasties, grilled meat and fish, roasted veg. You can brush the boiled potatoes with animal fat instead of oil, if you like.
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