PUFFED POTATO WITH SOUR CREAM

INGREDIENTS

  • 4 large, firm boiling potatoes
  • 125 ml sour cream
  • fresh chives and/or parsley
  • olive oi
  • sea salt
  • black pepper

Preparation

Before you really start roasting the potatoes, you can also pre-cook them a little. This will save you a lot of preparation time. Clean the potatoes well. Put them in a large bowl with a lid and add 2 tablespoons of water. Put the potatoes in the microwave for about 5 minutes at 700 watt. 

Prick a few holes in the potato with a fork and put them on a piece of aluminium foil. Drizzle them with a little olive oil and sprinkle generously with sea salt and black pepper. Fold the foil.

Finely chop the chives and parsley and mix 3/4 of them into the sour cream. Season to taste with salt and pepper.

Let’s go outside

Start the TiGER FiRE by making a small fire of oak & beech. Make a pyramid shape. Gradually add larger blocks of wood to the pyramid.  

Rub the baking tray with oil. Preferably use peanut oil.

If the fire in the TiGER FiRE burns well it takes about 20 to 30 minutes before the maximum cooking temperature is reached.

Place the potatoes wrapped in aluminium foil on the baking plate for 20 to 30 minutes.

Serving suggestion

Carefully take the potato out of the foil and make a notch in the middle with a knife. Pulk a little potato loose with a fork. Spoon the sour cream sauce over it and finish with the remaining chives and parsley.

We are everywhere

Enjoy a delicious barbecue all year round, surrounded by the people you love.