Monday, 30 June 2014

Gluten Free: Barbecued Potatoes


As much as I'd like to announce Barbecue Weather officially open, I can't. My plans to barbecue this weekend were rained off on both Saturday and Sunday. If you do manage to barbecue without the drizzle, can I suggest you add a few potato dishes to the grill? I'm all for the meat-heavy feast that most barbecues involve, but sometimes you need carbs. Bread is all well and good, but most gluten free bread doesn't hold up that well in al fresco conditions, it needs a toaster or conventional oven. Potaoes are a good call and there's more to the spud than just potato salad. Here are three more ways to include the humble potato in your nest barbecue.

I've already mentioned the perils of barbecues for the gluten free amongst us so I won't do it again. Just remember to cook your GF food separately from any wheat-y items, make sure the grill is clean and use different utensils and serving plates.

(Oh, and if it does rain, you can cook all of these dishes in the oven or in a heavy-based frying pan.)

Hot Potato Salad (serves 4 as a side dish)
Preparation time: 20 minutes
Cooking time: 10 minutes parboiling and 30 minutes cooking
You'll need:

  • 200g salad potatoes
  • 2 tbsp vegetable oil
  • 1 red onion, chopped
  • 1 garlic clove, thinly sliced
  • 1 sprig thyme
  • salt and pepper, to season
  • 4 rashers of streaky bacon
Make it!
  1. Wash the potatoes and chop the big ones up so they're all the same sort of size.
  2. Place in a saucepan of salted water and bring to the boil, simmer for 10 minutes and drain.
  3. Make a bag with a couple of sheets of tinfoil and add pour in the potatoes.
  4. Add the oil, red onion, garlic, thyme, salt and pepper. Seal the foil and shake to mix the ingredients.
  5. Place on the barbecue and leave to cook for 30 minutes.
  6. Just before serving, put the bacon on the grill and cook until crispy. Chop, or crumble.
  7. Remove the potato salad from the barbecue and place in a serving bowl, add the bacon, serve.
Barbecued Potato Slices (serves 4)
Preparation time: 5 minutes
Cooking time: 10 minutes parboiling and 10 minutes grilling
You'll need:
  • 4 large red potatoes
  • 2 tbsp vegetable oil
  • 1 tsp chopped mint
  • a big pinch of salt and pepper
Make it!
  1. Peel the potatoes and cut into slices, about ½ cm thick.
  2. Place in a saucepan of salted water and bring to the boil, simmer for 10 minutes and drain. Leave in the colander to steam a little.
  3. Mix the oil, mint, salt and pepper and brush each potato slice with the mixture.
  4. Place the slices directly on to the barbecue and cook for 5 minutes each side. 
  5. Serve immediately.

Jacket Potatoes
Preparation time: 5 minutes
Cooking time: 1 hour
You'll need:
  • baking potatoes, 1 or 2 per person
Make it!
  1. Scrub the potatoes and pierce the skins a few times with a knife.
  2. Wrap each potato in foil and place on the edge of your barbecue.
  3. Cook for about 1 hour, turning halfway, until cooked through.

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