I write this sitting in the shade on a camp ground in France. It's 100 Fahrenheit and I'm keeping cool in the shade with a long drink and thinking about what to cook this evening.
What's France famous for culinary-wise? Well when it comes to carbohydrates, it's not the potato that everyone thinks of, it's a long crusty baguette or a stick of bread to you and me. So I'm thinking that my French neighbors need a lesson in how to BBQ a potato so why not tonight? After all I'm going to spatchcock a chicken and slap it on the charcoal grill so some potatoes will be the perfect addition.
The first stage of the cooking process for a potato has to be par-boiling in order to mobilize the sugars and sweeten the final results. In effect the barbecue grill is there to warm the potatoes through and add some color.
Peel your potatoes and cut then into wedges, assuming that they are large potatoes, look to get about 8 wedges out of each potato. You're looking for then to be chunky so that they'll stay in one piece as you turn them on the grill. Pop them into a pan of boiling water and let them boil for 10 minutes (no longer) they'll still be semi hard but that's OK because the cooking process will continue as the wedges cool.
Light your grill and prepare some nice hot coals. Cooking your potatoes wedges to completion will take about a further 10 to 15 minutes so you might want to cook your meat first and leave the potatoes until the last. I'll be putting my potatoes on the grill when the chicken has had about 45 minutes in total.
When you're ready to do them, drizzle (or better still spray them) with a little olive oil and sprinkle lightly with smoked paprika (pimenton in Spanish). Now place them on the grill and cook until golden which should take about 5 minutes on each side of the wedge turning with a set of tongues.
When cooked and colored, place them in a serving dish and drizzle with a little more of the olive oil and season with salt. Don't worry if they aren't crispy, that's not what we're aiming for and if anything I like them to be lightly crushed, it helps them to absorb more of the olive oil.
That to be is the perfect BBQ potato recipe but will my French friends think the same? Well we'll have to wait and see.
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