Killer smoky, crispy, spicy potatoes. Once you start eating them, it’s very hard to stop!
150ml White Wine Vinegar
100g Caster Sugar
4 Mixed Chillies
½ Red Onion
1kg Salad Potatoes
5 Tbsp Mayo
2 Spring Onions
Add the vinegar and sugar to a small saucepan. Bring to a boil, stir to combine and then add 50g of ice. Leave to cool to room temperature.
Meanwhile, thinly slice one of the chillies and the red onion. Add to the pickle liquor and set aside.
Add the salad potatoes to a large pan and cover with cold water. Season with salt, bring to a boil and simmer until just tender. This should take around 13 mins.
Drain and leave to steam dry for a few minutes.
Coat the remaining chillies with olive oil and grill on a hot bbq until thoroughly charred. Finely chop until almost a paste and mix with the mayo. Add a big squeeze of lemon juice and season.
Now toss the potatoes in olive oil and get them onto the grill. Grill until charred, crispy and smoky.
Chuck the potatoes on a plate and cover with the chilli mayo and pickles. Thinly slice the spring onions and scatter over. Get stuck in.