in Recipes

Axel's grilled potatoes 2 ways

updated

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Ingredients for 4 servings:

  • 4 large potatoes, waxy, approx. 250g each
  • 125g mozzarella
  • 2 tomatoes
  • ½ bunch basil
  • 1 can apricot(s), approx. 425ml
  • 3 spring onions
  • 100 g crème fraîche
  • Salt
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean the potatoes, DO NOT peel them, and pre-cook for about 30 minutes. Wash and trim the tomatoes, then slice them. Drain the mozzarella and slice them. Pick the leaves off the basil. Drain the apricots, finely dice 2/3 of them, and reserve the rest for another purpose. Clean the spring onions, slice them into rings, and mix with the apricots. Place the crème fraîche in a bowl and season with salt and pepper. Drain the potatoes and halve them. Divide the basil, tomatoes, and mozzarella between 4 halves. Spread the apricot and spring onion mix over the other 4 halves. Place a dollop of crème fraîche on each potato half and grill for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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