Smoky Grilled Potatoes With Burnt Chilli Mayo and Pickles
Recipe
Killer smoky, crispy, spicy potatoes. Once you start eating them, it’s very hard to stop!
Serves: 4 | Prep time: 15 mins | Cooking time: 20 mins
British | Side | MOB
Ingredients
- 150ml White Wine Vinegar
- 100g Caster Sugar
- 4 Mixed Chillies
- ½ Red Onion
- 1Kg Salad Potatoes
- 5 tbsp Mayo
- 2 Spring Onions
- 1 Lemon
- Olive Oil
- Sea Salt
Method
- Add the vinegar and sugar to a small saucepan. Bring to a boil, stir to combine and then add 50g of ice. Leave to cool to room temperature.
- Meanwhile, thinly slice one of the chillies and the red onion. Add to the pickle liquor and set aside.
- Add the salad potatoes to a large pan and cover with cold water. Season with salt, bring to a boil and simmer until just tender. This should take around 13 mins.
- Drain and leave to steam dry for a few minutes.
- Coat the remaining chillies with olive oil and grill on a hot bbq until thoroughly charred. Finely chop until almost a paste and mix with the mayo. Add a big squeeze of lemon juice and season.
- Now toss the potatoes in olive oil and get them onto the grill. Grill until charred, crispy and smoky.
- Chuck the potatoes on a plate and cover with the chilli mayo and pickles. Thinly slice the spring onions and scatter over. Get stuck in.