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Grilled garlic and Wildeklawer herb potatoes

It’s winter and there is no better comfort food than potatoes! It goes amazing with a true South African bush braai or even a Sunday dinner. Here’s a lovely recipe using Wildeklawer potatoes.


•⁠ ⁠1 kg Wildeklawer potatoes
•⁠ ⁠3 tablespoons olive oil
•⁠ ⁠4 cloves garlic, minced
•⁠ ⁠2 teaspoons fresh rosemary, finely chopped
•⁠ ⁠2 teaspoons fresh thyme, finely chopped
•⁠ ⁠1 teaspoon smoked paprika
•⁠ ⁠Salt and pepper to taste
•⁠ ⁠Fresh parsley, chopped (for garnish)
•⁠ ⁠Lemon wedges (for serving)


1.⁠ ⁠Braai!
Prepare your braai (grill) for medium-high heat. If using a charcoal braai, wait until the coals are ashed over and glowing.

2.⁠ ⁠Prepare the potatoes:
Wash the potatoes thoroughly and cut them in half. If they are very small, you can leave them whole.

3.⁠ ⁠Season the potatoes:
In a large bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, smoked paprika, salt and pepper. Add the potatoes to the bowl and toss until they are evenly coated with the seasoning mixture.

4.⁠ ⁠Grill the potatoes:
Place the seasoned potatoes in a grill basket or wrap them in heavy-duty aluminum foil, creating a packet. If using a grill basket, spread the potatoes out in an even layer. If using a foil packet, seal the edges tightly.

5.⁠ ⁠Cook the potatoes:
Place the grill basket or foil packet on the braai. Cook the potatoes for about 20-25 minutes, turning them occasionally to ensure they cook evenly. The potatoes should be tender and golden brown.

6.⁠ ⁠Serve:
Remove the potatoes from the braai and transfer them to a serving dish. Garnish with freshly chopped parsley for a burst of color and freshness. Serve with lemon wedges on the side for an optional zesty kick.

For extra flavour, you can add some grated Parmesan cheese to the potatoes before serving. If you prefer a spicier kick, add a pinch of cayenne pepper to the seasoning mix.

Enjoy your delicious grilled garlic and herb Wildeklawer potatoes as a perfect side dish for your South African braai!

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