Mediterranean potatoes A fiery, Spanish alternative to classic barbecue side dishes.
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4 SERVINGS

 
 
 

INGREDIENTS

  • 1 lb waxy potatoes
  • 0.5 lbs green pimientos
  • 4 tbsp olive oil
  • 3 cloves of garlic
  • 1 bunch of parsley

HOW TO MAKE IT

  1. Wash the potatoes thoroughly and cook them in boiling water for around 20 minutes, just until they become soft. Drain and allow to cool. Then halve them.
  2. Preheat the barbecue to 392°F.
  3. Place the potatoes and pimientos (whole) in a barbecue basket. Drizzle with a little oil.
  4. Grill indirectly for about 20 minutes until lightly charred.
  5. Toward the end of the grill time, add the finely chopped garlic.
  6. Remove the potatoes from the barbecue. Season with salt and pepper and sprinkle with parsley before serving.