Preheat barbecue to medium-high.
Wash potatoes but do not peel.
Rub with olive oil.
Thread 2 or 3 potatoes onto each of 2 metal skewers.
Sprinkle with sea salt.
Grill, covered, for 20- 25 minutes, turning often, until potatoes are brown and tender.
To serve, slice open and cover each potato with 1 Tbsp. (15 mL) crème fraîche and sprinkle with chopped chervil.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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