Meaty new potatoes grilled on the EGG take on a wonderful smokiness. Simply dressed with butter, salt and pepper, they make the perfect side for any fish dish.
SET UP YOUR EGG
Set up your EGG for direct cooking. Place your Stainless Steel Grid on top of the Fire Ring then add your Plancha Griddle with the griddle grooves facing up. Your target temperature is 200˚C.
Once your griddle has heated through, toss your potatoes with some rapeseed oil and the thyme leaves and place on the griddle, then close your EGG. Burp your EGG and check your spuds throughout the cook, turning halfway through or if they’re gaining too much colour.
DRESS YOUR POTATOES
The potatoes are done when they’re soft to touch but break apart with that wonderful waxy texture.
Remove from the EGG, add the butter to the potatoes and season with salt and pepper. Mix until the butter has melted, then serve.