Barbecued Greek Lemon Baby Potatoes Recipe
This dish pays homage to the iconic flavours of Greek lemon potatoes. Nanna Tate Baby Potatoes are cooked in a lemon and garlic-infused water to impart a first layer of seasoning.
- 1.2kg Nanna Tate Baby Potatoes, ideally all a similar size
- 600ml of water
- 2 lemons, juiced
- 3 garlic cloves, lightly crushed
- 1 tsp fine sea salt
- feta, crumbled, to serve
- lemon zest, to serve
- finely chopped parsley, or chives, to serve
- lemon wedges, to serve
- 100ml of olive oil
- 2 bunches of flat-leaf parsley, finely chopped
- 1 small garlic clove, finely grated
- 1 lemon, zested, plus 1 tbsp juice
- 1/2 tsp dried oregano
- Place the potatoes in a saucepan with the water, lemon juice, garlic cloves and salt. Bring to the boil, then simmer for 15-18 minutes until just tender. Drain well and allow to steam-dry
- Combine all of the ingredients for the herb oil in a bowl. Mix well and set aside. Alternatively you can blitz the ingredients in a food processor
- Light a barbecue for direct grilling or preheat a grill pan on a medium-high heat
- Thread the potatoes onto metal skewers and brush with the herb oil. Grill or barbecue the skewers for 10-12 minutes, turning regularly and brushing with more herb oil as they cook, until they are golden and charred on the outside. If using a barbecue, you may need to set up a cooler area of the grill to move the potatoes to if they’re colouring too quickly
- Remove from the heat and brush with any remaining herb oil
- Arrange on a platter then scatter over the feta, lemon zest and fresh herbs and serve with lemon wedges
They’re then barbecued on skewers and basted with a fragrant herb oil while they’re on the grill to further intensify the flavours. Place the potatoes in a saucepan with the water, lemon juice, garlic cloves and salt.
Bring to the boil, then simmer for 15-18 minutes until just tender. Drain well and allow to steam-dry
Light a barbecue for direct grilling or preheat a grill pan on a medium-high heat Thread the potatoes onto metal skewers and brush with the herb oil.
Grill or barbecue the skewers for 10-12 minutes, turning regularly and brushing with more herb oil as they cook, until they are golden and charred on the outside. If using a barbecue, you may need to set up a cooler area of the grill to move the potatoes to if they’re colouring too quickly
