Fire Roasted Baby Potatoes by Chef Bart Van Der Lee - Charlie Oven

Fire Roasted Baby Potatoes by Chef Bart Van Der Lee

Servings   Prep Time      Cook Time

2-4                    5 minutes                     60 min

Fire roasted potatoes


  • 500 g young potatoes
  • Olive oil
  • Maldon salt


  1. Wash the potatoes and boil them in salted water till cooked through.
  2. Drain the water and leave them to cool down
  3. Place the potatoes on a grill rack in your preheated Charlie oven at 180°C and bake them for 15-20 minutes.
  4. You will want to really toast the skin to give that aroma so don’t be afraid to get them close to the fire
  5. Finish the potatoes with a drizzle of olive oil and a pinch of maldon salt just before serving.



You can even cook the potatoes straight in the coals to give them an extra toasted flavour. This works best with slightly larger potatoes as you will only eat the inside of these.

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