THE BASICS STEP BY STEP….

Barbecue or oven

You can grill or roast (we will only refer to roasting hereinafter) potatoes either in an oven or on a barbecue. You can roast potatoes in the oven either with or without aluminium foil: a potato wrapped in aluminium foil will take a bit longer to cook and the moisture just below the peel cannot escape: the peel stays soft. The peel will bake dry without aluminium foil and will be somewhat crusty – but otherwise still edible. We recommend you not roast potatoes on a barbecue without aluminium foil: because of the intense heat, the outside of the potato will burn before the potato is cooked through on the inside.

Roasting potatoes

• For roasting, use large, floury potatoes. Or specially selected Grillers (from Jac van den Oord)
• Scrub the potatoes clean under a running tap
• Rub a bit of oil onto the skin and sprinkle with coarse sea salt
• Prick around 10 small holes in the potato using a fork

Or: preparation in the oven

• Pre-heat the oven to 200°C
• In aluminium foil: wrap the potato in the foil and place it in the oven for about 1:30h
• Zonder aluminiumfolie: leg de aardappel ca 1:15u in de oven.

Or: preparation on the BBQ

• Bring the barbecue to temperature
• Wrap the potato in aluminum foil: if you are placing the potatoes between or against the coals/briquettes, use 3 layers to prevent burning. If you heat them indirectly or on a gas grill, then 1 or 2 layers are sufficient
• Place the potatoes on the barbecue
• Turn them a little every 15 minutes, so they cook all around, and cook for about 1:00h

And beyond that…

• Check if the potato is done by pricking it with a skewer or fork: the potato is done when you can prick it without too much force
• Caution! Cooked potatoes retain their heat for a long time!
• If present: unfold the aluminum foil
• Cut the potatoes crosswise and push them open slightly
• Fill the potatoes with a filling of your choice

Tip!

• Make a refreshing herb cream to use to fill the potato by mixing cream cheese with crème fraîche, finely chopped shallot and finely chopped parsley. Season the herb cream to taste with pepper and salt.

also to make with: