Coal-roasted new potatoes
This recipe can easily be multiplied if you’re feeding a crowd – just make sure you have enough hot coals.
- Prepare10 mins
- Cook20 mins
- Total time30 mins
- 750g pack baby new potatoes, large ones halved
- 4 tbsp extra virgin olive oil
- ½ x 25g flat leaf parsley, leaves and stalks finely chopped
- ½ unwaxed lemon, zested and for squeezing
Place 2 large sheets of foil (about 40x30cm) on the work surface and put 1⁄2 the potatoes into the centre. Drizzle with 2 tbsp oil and season generously. Fold the sides into the centre and pinch to seal. Repeat with the remaining potatoes to make 2 parcels.
Prepare the barbecue for direct grilling (see cook's tip). Place the potato parcels, seam-side up directly into the middle of the coals, then cover with more hot coals. Do this by adding 1⁄2 the coals from a charcoal chimney, before topping with the rest, or by moving the coals around using long tongs. It’s preferable to cook the potatoes in hot, freshly lit coals, but cooler ones will work fine.
Cook for 15-20 minutes using hot coals (5-10 minutes longer for cooler coals), then look inside. They are ready when tender and charred (test using the point of a knife). Open the parcels fully and scatter in the parsley and lemon zest, squeezing over the juice.
For direct grilling, set up zones on the barbecue for cooking to allow flexibility, with a hot side for searing and charring, a medium area in the centre to gradually build flavour and browning, and a cooler side for resting, then finishing off larger cuts.
If you don’t have a coal barbecue, you can boil the potatoes until tender, then drain and steam dry, wrap in foil with the flavourings and cook on the barbecue for 10 minutes. Or if barbecue space is tight, roast in a hot oven.
Typical values per serving when made using specific products in recipe