BBQ Potatoes with Herb Rub
Nothing beats a good old barbecued potato, and these are extra delicious thanks to the herb rub. They make a perfect side dish, as they are not only delicious but also easy to make and filling for your guests. Cook them on the BBQ as you are preparing your kebabs.
Recipe Tester Feedback: "A great way to add flavour. We are looking forward to experimenting with other uses for the rub as well." - Karen
No: Gluten / Dairy / Egg / Nut
Preparation Time 10 minutes
Cooking Time 30-40 minutes
Makes approx. 1/2 cup of rub, serves 6
Cannot be frozen
- water - 500g, hot
- potatoes - 1kg, baby, washed, halved and pricked with a fork several times
- olive oil - 2 Tbsp
- sour cream - to serve, (*omit for DF)
- fresh chives - chopped, to serve
- Herb rub:
- dried onion flakes - 40g
- garlic powder - 1.5 tsp
- dried parsley - 2 Tbsp
- dried oregano - 2 Tbsp
- dried basil - 2 Tbsp
- dried thyme - 2 Tbsp
- paprika - 1 Tbsp, ground
- salt - 1 tsp, rock
- peppercorns - 1 tsp
- Add the onion flakes (40g), garlic powder (1.5 tsp), parsley (2 Tbsp), oregano (2 Tbsp), basil (2Tbsp), thyme (2 Tbsp), paprika (1 Tbsp), rock salt (1 tsp) and peppercorns (1 tsp) to the bowl. Mill Speed 9 / 30 seconds. Set aside in a small bowl.
- Pour hot tap water (500g) into the mixer bowl.
- Place the potatoes (1kg) into the steaming attachment upper tray and lower dish. Set the steaming attachment in place. Program 20 minutes / Steaming Temperature / Speed 2. These will continue to cook on the BBQ later.
- Transfer potatoes into a large bowl or saucepan. Drizzle with olive oil (2 Tbsp) and sprinkle with 2 Tbsp of the spice mixture. Shake the bowl lightly until the potatoes are covered. Add more spice mixture if needed.
- Place onto a hot BBQ and cook for 6 minutes or so on each side until cooked through and starting to crisp up.
- Serve with a dollop of sour cream on top and a sprinkling of chopped chives.
Note: This will make more herb rub than needed for this recipe. Store excess in an airtight container for up to 12 months.