Chargrilled potatoes
| Serves: | 4 |
Ingredients
- 1/4 cup dill sprigs, chopped, to serve
- sea salt and freshly ground pepper, to taste
- 60 ml water
- 2 tbsp wholegrain mustard
- 200 g creme fraiche
- sea salt and freshly ground black pepper, for seasoning
- 4 tbsp extra virgin olive oil
- 1 kg potatoes, scrubbed, halved and quartered
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Cooking Instructions
- Place the quartered potatoes in a large saucepan of cold, salted water.
- Place over a high heat, cover with a lid and bring to the boil. Remove the lid and cook for 8-10 minutes or until tender. Drain well and halve lengthways.
- Preheat a chargrill pan or braai to a high heat.
- Drizzle the potato with extra virgin olive oil, sprinkle with sea salt and freshly ground black pepper and cook, cut-side down, for 8-10 minutes or until lightly charred.
- Place the crème fraiche, mustard, water, sea salt and freshly ground black pepper in a large bowl and mix to combine.
- Place the potato on a serving plate, drizzle with the mustard dressing and top with dill to serve.
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