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    Chargrilled Potatoes


    Source of Recipe


    Paul Gayler Chef - Martys book


    Recipe Introduction


    Chargrilled Potatoes with asparagus and porcini


    List of Ingredients


    • 275g / 10oz New Potatoes
    • 150g / 5oz Asparagus
    • 150g / 5oz Porcini Mushrooms (or Chesnut or Straw Mushrooms), Sliced about 1cm / 1/2" thick
    • 6 tablespoons Extra Virgin Olive Oil
    • 3 Teaspoons Balsamic Vinegar
    • Sea Salt and coarsely ground black pepper


    Instructions


    1. Cook the new potatoes in their skins in boiling salted water until just tender.
    2. Leave to cool before peeling them
    3. Cut into 1cm / 1/2" thick slices
    4. Preheat the grill to very hot
    5. Brush the asparagus mushrooms and potatoes with 4 tablespoons of the olive oil and place them under the hot grill. Turn them till they are golden and beginning to brown in places
    6. Serve immediately drizzled with balsamic vinegar and sprinkled with sea salt and freshly ground black pepper.
 

 

 

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