BAKED POTATOES ON GREEN EGG RECIPES

Steps:

• Ignite the charcoal in the Big Green Egg and leave the lid open for 14-15 minutes. Meanwhile, wash the sweet potatoes. Place the convEGGtor and the grid in the EGG and close the lid. Heat to 190°C. Place the sweet potatoes on the grid, close the lid of the EGG and leave to roast for approximately 60 minutes. The potatoes are cooked when they feel soft. Meanwhile, pull the leaves off the lemon thyme and chop finely. Remove the sweet potatoes from the EGG and make an incision in the top. Spoon the flesh out of the skins and mash finely using a fork. Mix with the lemon thyme and honey and add coarse sea salt and black pepper to taste. Return the mashed potatoes to the skins and top each with a tablespoon of crème fraîche.

Steps:

• Light the charcoal in the Big Green Egg and heat, with the convEGGtor and the grid, to 180°C. In the meantime, for the herb oil, remove the needles from the rosemary and the leaves from the thyme, and chop finely. Peel and finely chop the garlic. Mix the herbs and the garlic with the olive oil. Wash the potatoes, pat them dry and make cuts widthways every few millimetres, cutting through about two thirds of the potato. A handy trick for making even incisions is to prick a skewer lengthwise through each potato before you start cutting so that you don’t cut too deep. Put the potatoes in the Cast Iron Skillet and brush them generously with the herb oil.
• Put the skillet in the EGG, close the lid and leave the potatoes to cook for 90 minutes. Spoon some of the hot herb oil from the skillet over the potatoes every 30 minutes. Remove the skillet with the Hasselback potatoes from the EGG. Put them on an attractive dish or board and sprinkle with sea salt to taste. Tip Do you want to cook vegetables on the Big Green Egg to go with these Hasselback potatoes?  This delicious artichoke recipe  is prepared the same way and you can put the artichokes next to the potatoes in the skillet.