Badass Grilled Potato and Brussell Sprouts
These fatty, tangy potatoes are my perfect accompaniment to... well pretty much everything. I've gone ahead and added some Brussels Sprouts to get a crisp greenness that absorbs all the fatty flavours. Dad used to give us Brussels Sprout when we were younger to get something healthy into us. This is the way to do it. Recipe follows.
300g Button Mushrooms, halved
300g Brussels Sprouts, halved
800g New Potatoes, halved
1 Red Onion, peel and finely sliced
2 Bulbs of Garlic, broken into individual cloves
2 Teaspoons Hungarian Paprika
2 Tablespoons Goose Fat
Bunch of Thyme
1 Teaspoon of Dried Oregano
Juice of 1 Lemon
Flaked Sea Salt
In a large pot, boil the new potatoes until tender along with the garlic cloves. Once tender, strain out the potatoes. Leave the garlic cloves in to boil for another 5 minutes.
In a large frying pan, melt the goose fat on a medium heat. Put the thyme into the fat and get it sizzling. Shift it to the side, then add the potatoes and red onions. Increase the heat and get the potatoes frying. Toss them about for 10-15 minutes.
While doing that, drain the garlic cloves and gently peel them. Put them in the frying pan along with the mushrooms and Brussels sprouts. Once they're charred and caramelized, lower the heat and sprinkle through the paprika and oregano. Douse with the lemon juice and fry the juice off while tossing the veges to get it all combined.
Sprinkle with flaked sea salt and pepper. Serve.