(0)
45 Min
17 %
Carbs
3 %
Fats
2 %
Proteins
| per 100 g | Total Recipe | |
|---|---|---|
| Gross weight | 100 g | 1040 g |
| Energy | 416 kJ / 100 kcal | 4320 kJ / 1036 kcal |
| Sat. fat | 1 g | 5 g |
| Unsat. fat | 3 g | 22 g |
| Fibre | 3 g | 22 g |
| Salt | 379 mg | 3937 mg |
Units:
-
1 kgPotato
-
33 mlOlive oil extra-virgin
-
10 gSea salt
-
1 kgTotal recipe weight
Equipment
1 x Sauce pans , 1 x Charcoal patio grills
Method
Preparation time
5 Min
Cooking time
40 Min
1
Wash the large starchy potatoes and place the in the sauce pan. Add water until the potatoes have been covered
2
Place on medium heat and gently boil for 20 minutes
3
Drain the water and shortly rinse the potatoes with cold water. Rub the olive on the skin of the potatoes and ad some salt to taste.
4
Wrap in aluminium foil and they are ready for the BBQ
5
Roast on the BBQ for 5 - 10 minutes
6
Before serving cut a cross in top and push / squeeze the bottom until the potato opens up
Tips
1
Serve with blue cheese dip, garlic & Parsley butter, sour cream & cheddar
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