- 250g natural yoghurt
- 1 tsp garlic powder
- 1 tsp fresh parsley
- 1 tsp fresh dill
- 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 6 medium potatoes, washed
- 4tbsp olive oil
- Salt and pepper to taste
- Add the natural yoghurt, garlic powder to a bowl. Chop the dill and parsley, add them to the bowl along with salt and pepper, mix well and set aside until the potatoes are cooked.
- Pre-heat the BBQ. Cut a thin slice from the bottom of each potato to ensure that the potato won’t roll around on when cutting. Place the potato between two wooden spoons to prevent from cutting all the way through the potato and cut into potato vertically leaving about 1/3 of an inch at the bottom. Repeat this cut every 1/8 of an inch until you have reached the end of the potato. Repeat with remaining potatoes.
- Place potatoes on a microwave dish and cook for 6 minutes (900w) Let the potatoes cool so that you can handle them.
- Brush potatoes with olive oil making sure to get it into most of the slits for maximum crispiness. Sprinkle the tops of the potatoes with salt and pepper, fanning the slices open as you go.
- Wrap each potato with tin foil and place them on the BBQ, cook 20-25 minutes, then turn them and cook for a further 20 minutes or until centre is soft and edges are crispy.
- Remove the potatoes, unwrap them from the tinfoil, place on a serving dish and drizzle them with the ranch dressing and garnish with fresh herbs.
Recipe courtesy of Glenisk.
Not brave enough to light the BBQ in the winter? No problem. Simply pop the potatoes in a large roasting tray with butter, brush with olive oil, season and roast for 30 mins. Remove and brush with the melted butter from the tray and leave to roast for a further 20 minutes or till cooked through.