OVERVIEW
Potatoes are an essential part of any barbecue. Here, we take a potato salad and bring it closer to the embers so you can truly taste the cooking method. Look for small, waxy potatoes that can withstand the intensity of the grill without falling apart – Ayrshire, Duke of York, or Jersey royals.
SET UP YOUR EGG
Set up your EGG for direct cooking with the Cast Iron Searing Grid in place. The target temperature is 220°C-230°C.
Wash the potatoes and bring them to a boil. Cook for 11-12 minutes. Drain and rinse with cold water to stop the cooking process, then put aside.
To make the dressing, place the creme fraiche, parsley, basil, dill, vinegar, mustard and seasoning in a blender and blend until smooth and combined. Adding a splash of water will help to loosen the texture.
Boil the eggs for 7 minutes, then cool them down under cold water.
CHAR THE POTATOES
Season the potatoes, then toss them in a bowl with a generous splash of olive oil. Pour them onto the grid – be careful here as the oil will kick up some flame (this is good). The potatoes will begin to colour quickly, so move them around regularly until charred all over and fully cooked through.
Remove the potatoes from the heat and place them back into the bowl. Pour over the dressing and toss to combine, then season with salt, pepper and lemon juice. Peel the eggs, cut them in half, and place them on top. Showstopper.
