This recipe combines both sweet and white potatoes for a balanced, gut-friendly side dish. Perfect for accompanying a lunch or dinner main!
Ingredients:
- 500g Orange Sweet Potatoes
- 500g White Potatoes
- 1 TBSP Garlic Infused Olive Oil
- Juice of 1 Lime + 1 Lime cut into wedges
- 4 Spring Onions (green tips, sliced diagonally)
- Drizzle of Olive Oil (for dressing)
- Salt & Pepper (to season)
Method:
- Prick the sweet and white potatoes with a fork, then put each one on a piece of foil. Drizzle with a little garlic oil and salt & pepper, then tightly wrap them. You can wrap smaller ones together so they cook evenly.
- Carefully place directly onto the coals of a hot barbecue and cook for 35-40 mins until partly blackened and completely soft inside* Alternatively, heat oven to 200°C and put the potatoes on the top shelf of the oven, roasting for 45 mins. Then grill on high for 5 mins, turning halfway, until slightly charred.
- Put the potatoes on a large platter and lightly mash with a fork, skins and all – they will fall apart easily. Drizzle over the lime juice and a good glug of extra virgin olive oil before topping with the spring onions. Serve with lime wedges on the side.
*To test, insert a skewer through the foil into the centre of the potato – it should go in easily.
