New potatoes cooked on a brazier are an essential accompaniment for a successful meal around the wood fire. Thanks to their small size, thin skin, and melting flesh, new potatoes are perfectly suited for cooking on a plancha brazier. The intense heat of the plate allows them to develop a golden, crispy crust while retaining a tender and tasty heart.
This recipe for new potatoes on a brazier pairs ideally with a grilled rib of beef, a duck breast, some chicken skewers, or even prawns flambéed on the plancha. Easy to make, economical, and generous, it has become a reference for all outdoor cooking enthusiasts and wood fire cooking.
NECESSARY EQUIPMENT
- Un brasero plancha COEO
- A cooking tongs
- A cutting board
- A stainless steel spatula
- A large salad bowl
Number of people : 4
Preparation time : 15 minutes
Pre-cooking time: 12 minutes
Cooking time: 8 to 10 minutes
INGREDIENTS
- 1 kg of new potatoes
- 5 tablespoons of extra virgin olive oil
- 2 cloves of chopped garlic
- 1 teaspoon of smoked paprika
- 1 teaspoon of herbs de Provence
- Some sprigs of fresh thyme
- Fleur de sel
- Black pepper from the mill
Wash the new potatoes thoroughly without peeling them.
Cook them for about twelve minutes in a large pot of salted boiling water to slightly soften them.
Drain them and then let them cool for a few minutes.
In a large bowl, mix the olive oil, chopped garlic, smoked paprika, herbs de Provence, salt and pepper.
Add the new potatoes and gently mix so that they are perfectly coated in the seasoning.
Meanwhile, light your COEO plancha grill and let the plate gradually heat up.
Place the potatoes directly on the hot cooking area.
Cook for fifteen to twenty minutes, stirring regularly with a stainless steel spatula.
The potatoes should become crispy and golden on the outside while remaining soft on the inside.
Remove them from the plancha and then add a few sprigs of fresh thyme as well as a pinch of fleur de sel just before serving.
WHY ARE NEW POTATOES BETTER ON THE GRILL?
Cooking new potatoes on the grill allows for a particularly appreciated texture due to the combination of high heat and direct contact with the cooking surface. Unlike traditional cooking in the oven or in water, the grill promotes a slight caramelisation of the starch present in the potato while preserving its soft interior. This reaction develops rich and indulgent flavours reminiscent of the best wood-fired cooking recipes.
HOW TO ACHIEVE CRISPY NEW POTATOES?
The secret to successful cooking lies in a light pre-cooking in boiling water before moving to the plancha of the braai. This step allows for tender meat while high-temperature cooking creates a particularly tasty crispy shell. Regular cooking and frequent stirring also help achieve an even colour on all the potatoes.
GARLIC AND FRESH HERB VARIANT
For an even more fragrant version, add a few confit garlic cloves, fresh rosemary, chopped flat-leaf parsley, and a knob of butter just after cooking. The residual heat will allow the aromatic herbs to fully release their fragrances.
GOURMET PARMESAN VARIANT
When the potatoes are still warm, add a few shavings of parmesan as well as a drizzle of extra virgin olive oil. The cheese will melt slightly upon contact with the heat and will add a particularly indulgent touch to this recipe for baby potatoes on the braai.
WHAT DISHES TO SERVE WITH BABY POTATOES ON THE BRAAI?
Baby potatoes on the braai pair perfectly with a matured rib of beef, a grilled rib-eye over wood fire, a duck breast, lamb chops, pork ribs, plancha prawns, or even grilled salmon. Their crispy texture and slightly smoky flavour make them one of the best accompaniments for all outdoor cooking.
COEO TIP
Add a few sprigs of rosemary directly onto the plancha during cooking. Under the effect of heat, they will release subtle aromas that will naturally flavour the new potatoes and enhance the authentic character of cooking over a fire.
FAQ: NEW POTATOES ON A FIRE
SHOULD NEW POTATOES BE PEELED?
No. Their thin skin becomes deliciously crispy during cooking and fully contributes to the flavours of the recipe.
HOW LONG SHOULD NEW POTATOES BE COOKED ON A FIRE?
After a light pre-cooking, fifteen to twenty minutes on the plancha is usually enough to achieve a perfectly crispy result.
WHY PRE-COOK POTATOES BEFORE COOKING ON A FIRE?
Pre-cooking allows for a melting flesh while reducing the cooking time on the plancha and promoting the formation of a beautiful golden crust.
WHAT OIL TO USE FOR NEW POTATOES ON A FIRE?
Extra virgin olive oil remains the best option due to its taste qualities and perfect compatibility with wood fire cooking.
CAN NEW POTATOES BE PREPARED IN ADVANCE?
Yes. The potatoes can be pre-cooked several hours before the meal and then finished on the plancha a few minutes before serving.
HOW TO PREVENT POTATOES FROM STICKING TO THE PLANCHA?
A properly preheated plate, a light drizzle of oil, and regular turning allow for even cooking without sticking.
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