Grilled or baked Coliban potatoes topped with any of the selection of tapas are perfect for serving at a BBQ or to dress up your festive table. And don’t stop with just our topping suggestions, try a few of your own as well.
- 2–3 medium Coliban or 3–4 medium Bintje potatoes
- 1½ tablespoons olive oil
- ¼ teaspoon pepper
- ½ teaspoon sea salt
- Preheat grill or oven to 200°C. Thinly slice potatoes lengthwise to ½ cm thick, discarding ends. Toss with olive oil, salt and pepper. Place on grill or prepared baking sheet in single layer and cook for 10 minutes on each side.
Mediterranean: 170 g feta cheese, 60 g sliced olives drained, 1 medium tomato diced (optional), salt and pepper to taste. Toss together in a bowl and spoon on top of potatoes.
Creamy Greek Yogurt with Lemon and Herbs: ½ cup plain nonfat Greek yogurt, 2 tablespoons chopped fresh dill, juice of ½ lemon, salt and pepper to taste. Mix together in a bowl and spoon on top of potatoes. Garnish with dill sprigs.
Baked Potato: ½ cup plain nonfat Greek yogurt, ¼ cup shredded cheddar cheese, 2 tablespoons plus 1 tablespoon fresh chives chopped. Mix all ingredients except 1 tablespoon of chives in a bowl and spoon on top of potatoes. Garnish with remaining chives.
Pico de Gallo: ½ cup Pico de Gallo or mix 1 medium tomato diced, 1 small onion finely chopped, 1 spring onion chopped, ½ teaspoon minced garlic, 1 tablespoon chopped fresh coriander leaves, salt and pepper to taste. Mix all ingredients in a bowl and spoon on top of potatoes. Garnish with extra coriander leaves.