Salty Fire Pit Potatoes (V / VG)
These salt encrusted nuggets of potato are delicious served alongside our Mackerel & Green Beans recipe for a real taste of the sea. Pop onto the fire pit for half an hour before cooking your mackerel and you’ll have a tasty dish with little effort.
Serves 4
INGREDIENTS
1kg baby potatoes, larger ones halved
Smoked Garlic & Black Peppercorn Bread Dipper
Good helping of sea salt, we used Maldon Salt
Pop your potatoes into a large, heavy cast iron lidded pan and coat in a good glug of the bread dipper and a good covering of salt. Once on the fire pit leave them to cook for around 30 minutes, but do check them occasionally that they are not burning or sticking to the pot.
Serve with our Mackerel & Green Beans in Chilli, Garlic & Ginger recipe, or indeed as a side with anything from the grill.
