The best part about the barbecue is that everything can be cooked all at the same time, and the items are all in the same place. No need to swap between the oven and stove-top! And plus, a barbecue feels more communal, especially if your guests are outside with you sipping on the beverage of their choice.
This summer fondue recipe is perfect because it’s 100% done on the barbecue- and requires little prep work, thanks to easy-to-grill veggies and the Little Potato Company’s Oven | BBQ Ready packs.
These little bbq-ready packs couldn’t be any easier- you simply open the prepared pack, sprinkle the seasoning and a drizzle of olive oil, and they go directly onto the grill as pictured above. They’re beautifully seasoned- I like the garlic herb one myself- and the best part is that the ingredients are completely natural with no funny preservatives. Just potatoes and spices in a convenient box.
I knew these potatoes would be the perfect addition to a summer bbq fondue. The generous pieces of grilled vegetables, the seasoned potatoes, bbq grilled bread crisps, and a warmed round of Camembert cheese is an easy yet impressive appetizer for a crowd.
The potatoes are perfectly seasoned- with next to no effort on your part- and the vegetables can be as grilled as you like. The cheese becomes soft and melty, held in the crevasse of its rind, making it a perfectly simple pot for dipping. The best part? You can swap in/out the vegetables you have on hand, making it a truly personalized dish.
– 1 Little Potato Company Oven | BBQ Ready pack (your preferred flavour- I like garlic and herb)
– 2-3 tbsp canola oil for brushing
– A selection of your favourite vegetables for the grill (I used zucchinis and baby portobello mushrooms)
– about half a baguette, cut into about 2cm width slices (comes to about 12-15 slices)
– 1 round of Camembert or brie cheese
1. Preheat your barbeque to medium-high heat. Prepare the bbq pack as directed on the box and place the aluminum box directly on the grill. Close the lid and wait about 5 minutes.
2. Stir the potatoes; brush the zucchini and mushrooms with the oil and place on the grill. After about 5 minutes, check the vegetables for grill marks and consistency and turn them over once. Brush the baguette slices with the oil and place on the top rack of the grill. Place the cheese round directly on the top rack as well.
3. After about 4-5 minutes, carefully turn the cheese and check on the rest of your vegetables and bread. Remove the cheese from the heat immediately and take off the vegetables and bread once they’re cooked through with light grill marks.
4. Continue cooking the potatoes (they take about 30-40 minutes total) mixing them every so often- test doneness by sticking a fork into one of the larger potatoes.
5. Place the cheese round on the serving platter and carefully cut off the top grind to leave a creamy well of cheese. Present the vegetables and bread crisps for dipping. Serve immediately.