Smoky Spuds

Smoky Spuds

In Potato Recipes, Recipes by Sam

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.

Smoky Spuds

Cooking Time: 30 minutes
Serves 4

1kg mix of Pink Fir Apple, La Ratte and Vitelotte potatoes
100g bacon lardons
80g Camembert cheese
Handful of fresh thyme

  • Parboil the potatoes whole for about 7 minutes, until they just start to soften. Drain the water and leave to steam dry for a few minutes.
  • Cut the skin off the cheese and slice as thinly as possible.
  • Prepare the parcels by cutting four squares of foil and laying them out on a flat surface. Place a smaller square of greaseproof paper in the centre of each of these at a 90° angle to the foil (so each corner of the paper touches the middle of the long sides of the foil).
  • Cut the potatoes in half lengthways and arrange on the greaseproof paper – the foil needs to cover and seal them in so be sure to leave enough of a margin around the edge of each of the parcels for this.
  • Lay a few slices of cheese over the potatoes and sprinkle some lardons over the top and garnish with fresh thyme.
  • Bring the corners of the foil together and seal, pinching and rolling the long edges over to keep it tight.
  • Place the foil parcels on the grill of a BBQ for 15-20 minutes, until the cheese has melted and the bacon has cooked.
  • Serve and enjoy 🙂