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BRAAIED BABY POTATOES + BACON

MY FRIENDS AND I OFTEN LAUGH ABOUT HOW IMPORTANT POTATOES WERE WHILE GROWING UP. A MEAL WASN’T COMPLETE WITHOUT THEM. WHETHER MASHED, BOILED AND SEASONED, FRIED OR AS A SALAD, THEY ALWAYS ACCOMPANIED OTHER VEGETABLES, SALADS, MEAT AND GRAVY. IT WAS THE SAME WITH BRAAING. THE FAMOUS POTATO SALAD ALWAYS FOUND ITS WAY ONTO THE MENU. THIS ALTERNATIVE TO THE TRUSTY POTATO SALAD IS A DELICIOUS COMBO WITH BACON THAT IS FINISHED OFF ON THE BRAAI.

PREPARATION TIME: 10 MIN

COOKING TIME: 35 MIN

SERVES 6–8

1kg baby potatoes

salted water

45ml olive oil

250g rashers smoked bacon

15ml smoked paprika

10ml ground cumin

10ml ground coriander

coarse salt and freshly ground black pepper, to taste

3 sprigs dill, chopped

15ml micro herbs, to garnish (optional)

METHOD

In a large pan, parboil the potatoes in salted boiling water for 10–15 minutes until just cooked. Drain the water, place back in the pan and place on a low heat for 3 minutes to steam dry.

In a little olive oil, fry the bacon until almost crispy. Add the spices and cook for a minute. Cut the potatoes in half and add them to the bacon and spices, tossing to coat them well. Add the remaining olive oil if the mix is too dry, and season with salt and pepper.

Remove from the heat and add the dill. Toss to combine. Take two large pieces of foil, tip the potato mix onto the centre of the two layers of foil and fold to create a parcel. Place the sealed parcel on the braai and cook for 15 minutes or so. Garnish with micro herbs, if using, just before serving.

Siba’s tip…

Make sure not to overcook the potatoes at the beginning as they’ll become mushy and start breaking up when you toss them with the other ingredients.

CLICK TO WATCH A VIDEO ON HOW TO MAKE THIS RECIPE