ROASTED HONEY & ROSEMARY POTATOES

INGREDIENTS

  • boiled potatoes
  • 4 tablespoons honey
  • 1 teaspoon olive oil 
  • 1 teaspoon grated lemon zest
  • half a lemon 
  • 1 finely chopped sprig of rosemary 
  • coarse sea salt

Preparation

Cut each potato into slices about 2 cm thick. Boil them almost done in light salted water for about ten minutes. Then let the potato slices cool down.

Mix the honey together with the grated lemon zest, the rosemary and the olive oil in a bowl. Squeeze out as much lemon juice as needed above the bowl so that the marinade can be easily stirred, but still has a certain thickness.

Just before baking, spread one side of the potatoes in about half of the marinade.

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 potato slices with the honey side on the baking plate. Let them lightly brown and cook for about 5 minutes. Brush them with the rest of the marinade, turn them over and bake the other side of the potato slices as well.

Serving suggestion

Place the potato slices in stacks of three. Garnish with some rosemary and coarse sea salt.

We are everywhere

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