- 500 g baby potatoes
- 50 g ghee butter
- 50 g olive oil
- 50 g hard cheese
- Garlic cloves
- Herbs
- Potato seasoning


Ingredients
Recipe
- Prepare the Kamado BONO grill: light the charcoal, place the cooking system with deflectors and grates, and wait until the temperature reaches 170°C. Close the top and bottom vents slightly to maintain a stable temperature.
- Place a cast iron pan on the grill, pour in the oil and add the butter. Add the washed and dried potatoes.
- Fry until softened (about an hour), turning and seasoning with herbs and garlic.
Sprinkle with salt and spices. - Then gently smash each potato with the bottom of a cup and grate hard cheese over them. Enjoy!