| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 353 |
| Fat | 15g |
| Saturates | 1g |
| Protein | 7g |
| Carbs | 49g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
To make the grilled potatoes, quarter the potatoes and place them in a pot of salted water. Bring to a boil and cook until fork tender, approx. 15-20 minutes. Drain and set aside to cool slightly.
2
Prepare a barbecue to a medium-high heat.
3
Finely grate the garlic cloves and combine with the olive oil, sea salt flakes and boiled potatoes. Toss to coat. Place the potatoes on the barbecue and grill for 5 minutes on either side or until char lines form.
4
Meanwhile, roughly chop the herbs and place in a medium bowl along with the yoghurt, wholegrain mustard and water.
5
Serve the potatoes drizzled with the herby dressing and topped with the roughly torn fresh coriander.
