The grilled meat is already ready, but with the choice of garnish are you still undecided? Be down to earth and do it Grilled potatoes! Yes, real grillers love the potato and rightly so: it is an all-rounder and everyone really likes it. So you are not doing anything wrong if you have them Wrapped in baking paper on the grill pack. While the meat is sizzling for the die-hard grill and your potatoes are slowly cooking, you can prepare the topping! Surprise the vegans in the group with one vegan sour cream. This is how the potato side dish becomes vegan main course hit from the rust. Tomatoes and spring onions provide a little freshness and you can feast – ran into the grate!
Is your grill grate full? Then you can do yours Grilled potatoes just as well in parallel cook in the oven. Prepare potatoes according to the recipe recipe, place on an oven rack and depending on the size 30-45 minutes at 200 ° C top / bottom heat I am oven we are.
Heat up the grill. Cut the baking paper into large pieces and brush with a little oil.
Wash the potatoes and prick all around with a fork a few times. Place a flake of margarine, salt, pepper, caraway and a potato in the middle of the baking paper. Seal the paper with kitchen twine to form a parcel. Grill potatoes over indirect heat for 30-45 minutes depending on their thickness. The grilling time may vary depending on the size of the potatoes.
Meanwhile, mix together all the ingredients for the sour cream. Halve and core the tomato and finely dice the pulp. Wash the spring onion and cut into fine rings. Mix the tomato and spring onion in a bowl with olive oil and season with salt and pepper.
Remove the grilled potato from the grill, open the baking paper, cut the potato open in the middle. To serve, top the potatoes with sour cream and tomatoes and spring onions.