Potatoes slow-cooked in foil are a ubiquitous, although worthy, item at any good barbecue. This version takes the humble spud to another level.

Serves
4

Preparation

15min

Cooking

30min

Skill level

Easy
By
Average: 5 (1 vote)
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Ingredients

  • 4 large potatoes
  • 1 tbsp pouring (single/light) cream
  • 2 garlic cloves, crushed
  • 2 spring onions (scallions), thinly sliced, plus extra to garnish
  • 50 g (1¾ oz) coarsely grated provolone
  • sea salt and freshly ground
  • black pepper

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.

Instructions

Cooling time: 20 minutes

  1. Place the potatoes in a large saucepan and cover with cold water.
  2. Bring to the boil over high heat and cook for 10 minutes. Remove the pan from the heat, cover and set aside for 20 minutes, until the potatoes are completely tender. Drain well and rinse under cold water.
  3. Cut about 5 mm (¼ in) off the length of each potato, so they sit flat on a work surface. Cut about 1 cm (½ in) off the opposite ends, then scoop out about 1 tablespoon of the flesh. Put the scooped-out potato in a bowl and roughly mash with a fork, then add the cream, garlic, spring onion and provolone, and season well with salt and pepper.
  4. Spoon the mixture into the potatoes, then set aside or refrigerate until needed. These can be made a day in advance.
  5. Preheat a barbecue hotplate to medium. Wrap the potatoes in foil and place, stuffed side up, on the hotplate. Cover with the lid or a large baking dish and cook for 20 minutes, until heated through and the bottoms are crisp and golden.
  6. Scatter a little extra spring onion over the top and serve hot.

 

Recipe from The Food of Argentina by Ross Dobson and Rachel Tolosa Paz, Smith Street Books, RRP $44.99