There's just something about these grilled potato slices that makes them so much more satisfying than your average chips. Perhaps it's their ability to scoop up a double dollop of this heavenly dip...
You will need
- 4 large, waxy potatoes
- 1/2 cup olive oil, approximately
- 3 cloves garlic, sliced
- 2 tablespoons finely chopped rosemary
- 2 teaspoons salt
Herbed Sour Cream
- 2 cups raw cashew, soaked for at least 1 hour
- Juice of 2 lemons
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon salt
- 1-2 teaspoons nutritional yeast (optional, but recommended)
- 1/2 cup basil leaves
- 1 spring onion, roughly chopped
20 mins to prep
20 mins to cook
Scrub the potatoes well, but don’t peel them. Cut into slices 1 cm thick, place in a large saucepan, and pour in enough cold water to just cover them. Bring to the boil then reduce heat to a simmer and cook for about 4 minutes, or just until the potatoes are tender; you don't want them to fall apart! Drain carefully through a colander, then let them dry out for at least 10 minutes.
Meanwhile, put the herbed sour cream ingredients in a blender or food processor, season with pepper and blitz until creamy and bright green. Set aside in a small serving bowl.
In a wide shallow dish, mix together the olive oil, garlic, rosemary and salt. Add your air-dried potato slices and leave for a few minutes to soak up some of the garlicky oil.
Heat the flat plate of your barbecue to high. Cook your potato slices until golden—about 5-7 minutes on each side.
Carefully transfer to a serving plate, then season with salt and pepper to taste. Serve hot, with the herbed sour cream on the side.