Grilled Potatoes with Creme Fraiche and Black Sesame Salt

Add 1 cup vinegar to the water you boil the potatoes in for a bright bite. 

For the smashing of the potatoes I find it best to place the warm potatoes on a sheet tray then top with another sheet tray and press down firmly. Or if I'm being completely honest with you sometimes I step on the sheet tray (which I then wash very carefully). On the camp site it's easy to smash the potatoes between two heavy cast iron pans.


1 lbs small new potatoes, boiled in heavily salted water until just tender, then smashed to roughly 1/2 inch thickness

 ⅓ cup Creme fraiche

1 tablespoon black sesame seeds

2 teaspoons Maldon (or similar) Flake salt 


Grill the smashed potatoes over hot fire or on a grill until charred on both sides, about 2 to 4 minutes per side. 

While warm stir in the creme fraiche and top with black sesame seeds and flake salt.

If not serving straight away, refrigerate. Although it's best eaten straight away while warm or just room temperature.

Recipe by Not Without Salt at