The Potatoes are on Fire

One thing that we as South Africans, and me and my family in particular, love, is a good braai (aka a barbecue), and with our beautiful, hot summer days and nights, how can we not?

The side dishes that accompany the braai is as important as the meat and boerewors. Why stick to the usual salad and rolls, when potatoes are so versatile and fun to make?

So when we as a family got together recently, I consulted the Ultimate Braai Master, Justin Bonello, for some inspiration on side dishes to enjoy with our braai.

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The recipes for Hassleback Spuds caught my eye and couldn’t resist giving a few of them a try. They are so simple to make and absolutely delicious.

First up was the potato with bacon, cheddar and chilli.

You will need:

Potatoes

Bacon

Grated Cheddar cheese

Crushes Chillies

The recipe calls for cheese and chilli, but whilst shopping I discovered Cheddarella with spices (grated Cheddar and Mozzarella with Chillies, Garlic and Paprika) which was so easy to use.

Wash the potatoes and par boil them, by doing this it reduces the cooking time.

Cut the potatoes in slices, but be careful not to cut all the way through. To make it easy, place the potatoes on a ladle and then slice, the ladle restricts the knife from cutting all the way through.

Stuff the slices with the bacon, cheese and chillies. You can also add fried onions to the stuffing. Add more chillies if you like it hot.

Once done, drizzle with olive oil to prevent the cheese from sticking to the foil, and wrap the potato in foil, shiny side in.

Pop the spuds into the coals, the same ones that you are busy braaing your meat on, turning frequently so that it doesn’t burn. If parboiled, it should take about 15 to 20 minutes to cook.

Take out, and enjoy.

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For the health conscious folk in our family, I also made a Sweet potato with Camembert and Rosemary.

You will need:

Sweet potato

Camembert

Fresh Rosemary

Just like with the potatoes, wash the sweet potatoes and par boil them, by doing this it reduces the cooking time.

Cut the potatoes in slices, but be careful not to cut all the way through. To make it easy, place the potatoes on a ladle and then slice, the ladle restricts the knife from cutting all the way through.

Stuff the Sweet potato with slices of Camembert and Rosemary.

Once done, drizzle with olive oil to prevent the cheese from sticking to the foil, and wrap the potato in foil, shiny side in.

Pop the spuds into the coals, the same ones that you are busy braaing your meat on, turning frequently so that it doesn’t burn. If parboiled, it should take about 10 to 15 minutes to cook.

If cooking both potatoes and sweet potatoes at the same time, sweet potatoes will take less time to cook so place the parboiled sweet potatoes about 5 minutes later into the fire.

Don’t be scared to experiment with different flavor combinations, as both potatoes and sweet potatoes are so versatile and can be used with a variety of different ingredients.

Thanks for visiting, and enjoy!


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