Wash the potatoes and boil in their jackets until just tender – you should just be able to get a sharp knife through the centre – be careful not to overcook, or it will be difficult to braai them.
Drain the water and leave to cool. Split each potato in half lengthwise.
Score each half with a sharp knife to allow all that gorgeous olive oil to soak in (or prick thoroughly with a fork), taking care not to go through the skins.
Arrange on a plate, pour over some olive oil, rubbing it into the skins.
On the cut side, grind over the seasonings, sprinkle with herbs, then turn the potatoes cut side down to soak in the oil.
About 20 to 30 minutes before the chicken
is done, place the potatoes on the grid over hot coals, starting with skin side down, and then turning them regularly.
Serve with beer pot roast chicken
and gravy and a big green salad.
Reprinted with permission of Fired-up cookingSA.
To visit Fired-up cookingSA’s blog, click here.