Cumin Potatoes

(For barbecuing) - prepare in advance

Carefully boil some even-sized potatoes in their skins until just tender but not breaking up. Drain, let dry off and cool a little.

Halve the long way: score the cut surfaces; lay out on dish, cut sides up.

Next, prepare some Cumin Butter:

 

Melt a 1/4 lb of butter over a low heat (or microwave) and in it place 2 teaspoons of ground cumin; salt and pepper as preferred, and a well-mashed clove or two of garlic (if you like it) 

[Irish butter tends to be quite salty. If your butter is not, you will need some salt)

Stir all together and gently heat again until it smells savoury and delicious.

Brush or baste the scored tops of potatoes with this; maybe repeat so that it sinks in thoroughly.

(Grease the undersides - the skin side - with the butter so they don't scorch when grilled)

Store until needed on the dish with more of the butter around, if there's any left over. If it is a foil-lined tin, the washing-up will be less messy.

Barbecue!

Brush more onto the scored sides as you like it, and if there is any left for the purpose.

PS The spicing of the butter can be varied, though Cumin has a natural affinity with potatoes. Mustard is a useful one for a little tanginess.

I sometimes add Turmeric for a good yellow colour. or paprika for redness, etc: to get a nice barbecued bronzing

but the Cumin/(garlic) is the best base flavour.

They only need to be put on the grill long enough to heat through and to absorb a whiff of the smoky taste; Maybe 7 minutes, depending on the heat. They should be eaten while good and hot. Whether you turn the spuds over to grill both sides or cook them on their rounded bottoms only, is entirely your personal decision.

There are NEVER any left over!