PICTURE: ISTOCK/POTATOES
It is officially braai season and we could not be happier! As we approach the newly welcomed summer weather the pleasure of braaiing whilst basking in the blue sunny skies is an absolute joy across South Africa.
However, we know that there is no traditional braai without a scrumptious foil-wrapped potato braaied to perfection, alongside your gourmet steaks.
We offer a guide on the best way to prepare your foil-wrapped potatoes to get them at perfect consistency every time – soft and flavoursome.
How to prepare your foil-wrapped potatoes:
Choose the perfect potatoes:
The first step to making the perfect braaied potato is to make sure that you choose the correct size. Smaller potatoes are the best option as they do not take as long to cook as the larger ones.
Wash your potatoes:
Make sure to thoroughly wash your potatoes.
Pierce holes into the potato:
Using a fork to gently pierce holes in your potatoes will allow for steam to escape whilst they are on the braai.
Parboil your potatoes:
Parboiling your potatoes before adding them to the braai is an excellent hack for ensuring faster cooking.
Seasoning:
Seasoning your potatoes is essential to creating the perfect soft braaied potato. We recommend drizzling some olive oil or butter and seasoning with salt, pepper, and herbs.
Wrap those potatoes in foil:
Wrap each potato in heavy-duty aluminium foil.
Adding your potatoes to the braai:
Keep the fire at medium heat, mainly using coal instead of the flames. This avoids the risk of the potatoes burning on the outside of while leaving the inside raw.
Braaiing time:
Place potatoes directly on the coals (not the flames) for about 40-60 minutes, turning occasionally. Poke with potato with a fork, checking for softness. If the potato feels soft, it’s ready to go!
Compiled by: Katelin Maggott
First published by Food & Home
