Serves: 6
Ingredients
- 4 new potatoes pre boiled, skin on
- ¼ cup olive oil (60ml)
- Salt and pepper
- Cajun seasoning to taste
Ketchup:
- 1 tablespoon garlic minced (15ml)
- 1 medium onion diced
- 1 can plum tomatoes diced in puree or 2 cups (500ml)
- 1 teaspoon tomato paste (5ml)
- 2/3 cups brown sugar (160ml)
- ½ cup cider vinegar (125ml)
- Pinch of allspice
- Pinch of cloves
- Salt and pepper
Directions
- To prepare the ketchup, place a saucepan over medium heat and add olive oil. Heat oil for 30 seconds, add garlic and onion. Saute until translucent.
- Add the remaining ingredients. Cook for 30-40 minutes until slightly thickened and desired taste is achieved.
- Remove from heat and cool. Puree until smooth if desired (or serve chunky). Reserve ketchup.
- Cut potatoes into long wedges, place on a tray. Coat the potatoes with olive oil and season to taste with salt and pepper.
- Preheat barbeque to 350°F (175°C) medium heat.
- Place the potatoes on the grill and cook slowly for 6-10 minutes per side or until golden brown and slightly crispy. Watch for burning.
- Flip potatoes and continue to cook the other side.
- Remove potatoes from the grill and season with salt, pepper and Cajun spice.
- Serve with reserved ketchup.