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Recipe Grilled Potato Slices with Herbed Sour Cream

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

Serves 4

  • 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

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Directions

20 mins to prep

20 mins to cook

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    Heat the flat plate of your barbecue to high. Cook your potato slices until golden—about 5-7 minutes on each side.

  5. Step 5

    Carefully transfer to a serving plate, then season with salt and pepper to taste. Serve hot, with the herbed sour cream on the side.

Hot tip!

If you're feeling brave, you can cook the potato slices on the open grill of your barbecue for a chargrilled effect! Or you can use a chargrill pan on the stove.