Braai Potato Recipe

In the spirit of the good old braai, (or Thanksgiving BBQ, which is coming up in the U.S.) I thought I would share my favourite potato recipe. It’s easy, and you don’t even have to monitor them while they cook.


– Thick/strong tin foil – Enough to wrap each potato twice
– Herbs, like Rosemary and Thyme from the herb garden
– Butter – A good tablespoon’s worth per potato
– Potatoes
– Garlic – 1 or 2 cloves per potato


– Wash the potatoes, and don’t dry them afterwards
– Using a knife, put a few cuts into each potato. This is just so that the melted butter and herbs can be soaked into the potato
– Cut the tin foil in squares big enough to wrap a potato twice
– Rub the potato with a little butter
– Lay the potato on the the foil
– Put pieces of butter on the foil next to the potato (or on top of the potato)
– Crush a clove of garlic and put it next to the potato
– Leave a few twigs of rosemary and thyme next to the potato
– Wrap the potato (not too tightly) with the foil


Place the potatoes in the braai between the coals. It is better if you don’t let any coals touch the potatoes, though they can be as close as possible, and completely surrounded.

BBQ potatoes in the braaiLeave them there until all the meat is ready. I would say that you need to give them at least 1.5 hours cooking, though my braais always seem to take a LOOONG time to finish, so mine have stayed in the coals for up to 2.5 hours. If it’s too hot for the potatoes, then the skin might burn a little, but the middle will be soft. As long as the coals aren’t touching the potatoes, you should be fine.

Just don’t forget to take them out of the braai when everything’s ready.

Eating the potatoes

I personally like to cut them in half and put big blobs of butter on top. Of course, this is all up to you.

Leave a Reply

Your email address will not be published. Required fields are marked *