Smoky Spuds

The lovely springtime sunshine at the minute has had all of us here thinking about kicking back in the garden and dusting the BBQ off for some al fresco dining. We’ve put our heads together to come up with this deliciously smoky potato recipe that’s the perfect side to any outdoor feast you may have in mind (and we’ve done some thorough taste testing here at the farm to make sure it’s just right).

There are a couple of variations of this recipe you could try depending on dietary preferences and personal taste. The bacon lardons can be removed to make it a vegetarian side or you could try replacing the cheese with a dairy-free alternative or a drizzle of our cold pressed rapeseed oil for a vegan dish. Whichever way you choose to dress the potatoes the most important thing about this recipe is that they’re cooked on the BBQ to make sure you get that deliciously subtle, smoky taste to complement the rest of your meal.

For this recipe we’ve used a mixture of Pink Fir Apple, La Ratte and Vitelotte potatoes. These are perfect for this dish, being waxy varieties they hold together nicely but are still full of earthy potato goodness. You can find them in our online shop in the Fingerling Trio selection bag for a reduced price at the minute.