makes
4
prep
20 minutes
cook
45 minutes
difficulty
Mid
makes
4
serves
preparation
20
minutes
cooking
45
minutes
difficulty
Mid
level
Ingredients
Potato
- 4 russet potatoes, washed, scrubbed
- 3 tsp (15 ml) paprika
- 3 tsp (15 ml) onion powder
- 1½ tsp (7.5 ml) garlic powder
- 1 tsp (5 ml) cayenne
- 2 cloves garlic, minced
- ½ cup butter (115 g), melted
- Salt to season
- oil spray, for grill
Chipotle topping
- 1 chipotle chilli (pepper) from a can
- ½ tbsp (30 ml) chipotle sauce from the can
- 1 garlic clove, chopped
- ½ lime, juiced
- 3 tsp (15 ml) honey
- ½ tbsp (30 ml) fresh coriander (cilantro), finely chopped
- Salt and pepper
Italian topping
- 1 clove garlic, microplaned
- 1½ tsp rosemary, chopped
- 3 tsp oregano, chopped
- 3 tsp thyme, chopped
- 2 tbsp grated parmesan cheese, microplaned, to garnish
Loaded topping
- 4 strips bacon, grilled, roughly chopped
- 2 green onions, chopped
- 3 tbsp sour cream
Special equipment: Wooden skewers
Instructions
1. Preheat half the barbeque to med-high or 190°C (375°F).
2. For the chipotle topping: In a food processor combine chipotle pepper, chipotle sauce, garlic cloves, lime juice and honey. Blitz then fold in coriander, salt and pepper.
3. For the Italian topping: In a small bowl combine garlic, rosemary, oregano, thyme and parmesan cheese.
4. For the potato: Insert a wooden skewer lengthwise through each potatoes.Using a small knife, with the skewered potato resting on a work surface, carefully cut through the potato to the skewer, turning the potato while cutting, to create a spiral.Cut until the entire potato has been continuously cut from one end to the opposite end, leaving the end intact. Use your hands to carefully open the coil of each potato a little, easing it along the skewer.
5. In a bowl combine garlic and melted butter. In another bowl combine paprika, onion powder, garlic powder and cayenne.
6. Spray the cut potatoes with oil. Holding the skewered potatoes over the spice bowl, sprinkle the spice mix over the potatoes while turning, until they are lightly coated.
7. Place the potatoes on the unlit side of the barbeque. Season with salt, brush with garlic butter and cook for 45 minutes (the indirect cooking method lets the barbecue act like and oven).
8. Once cooked move to the direct heat side of the grill, brush with more garlic butter and cook briefly, turning, to apply some char.
9. To finish: Remove from grill. Place on a platter and top 3 different ways, Italian, chipotle and loaded (for the loaded topping, spoon over some sour cream, then scatter with bacon and onion).
Note
• Cooking times and temperatures will vary depending on the size and type of your barbeque.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
