You will need: Fireclay bricks / extendable grill grate / Celtic pot ® Frying plate/lid or Celtic bowl
Working hours: 25 minutes
Cooking time: ca. 60 minutes + another 60-90 minutes in the residual heat

Preheating: approx. 40 minutes
Top heat: approx. 250-280°C
Fireclay brick: approx. 200-220°C

In the BOBBY:
Preheating: approx. 15 minutes
Top heat: approx. 200-250°C
Fireclay brick: approx. 160-180°C

Ingredients (for 4-6 persons)

For the crispy potato salad:

• 1.2 kg pre-cooked small potatoes (with skin)
• 1 tsp rosemary, finely chopped
• 1 clove of garlic, finely chopped
• 4 tbsp olive oil 
• 3 tbsp breadcrumbs
• 200 g artichoke hearts from the jar, quartered
• 200 g cherry or plum tomatoes, halved
• 100 g green olives
• 1 red onion, sliced into rings
• ½ bunch parsley, finely chopped
• 1 burrata
• Salt, pepper

For the olive and caper topping:

• 150 g black olives, finely chopped
• 50 g capers, finely chopped

For the honey and mustard dressing:

• 5 tbsp olive oil
• 2 tbsp white balsamic vinegar
• 1-2 tsp medium hot mustard
• 1-2 tsp honey, liquid
• Salt, pepper

In addition:

• Olive oil for the tray

Heat the Merklinger to approx. 250-280°C (BOBBY: 200-250°C).

Brush a baking tray with oil.

Spread the pre-cooked potatoes on top and squash them with the bottom of a glass or cup.

Season the potatoes with salt, pepper and rosemary.

Mix the olive oil and garlic and brush the potatoes with it.

Sprinkle with breadcrumbs and place the tray directly on the firebricks in the hot Merklinger and bake the potatoes for approx. 1 hour. (Do not turn the potatoes during this time).

Then leave them in the Merklinger in the residual heat until they are really crispy. (Depending on the size of the potatoes, this can take approx. 1.5 hours.) They should be nice and golden brown and really crispy.

In the meantime, you can prepare all the other salad ingredients and make the olive and caper topping and dressing.

For the olive and caper topping:
Spread the olives and capers on the Celtic pot ® roasting tray/lid or the Celtic bowl and roast on the extendable grill rack directly over the fire for approx. 20 minutes.

For the honey and mustard dressing:
Place all the ingredients in a shaker or screw-top jar, seal and shake vigorously.

Remove the crispy potatoes from the tray with a stainless steel scraper and roughly chop them.

Place in a salad bowl with the remaining ingredients. Just before serving, mix in the dressing, place the burrata in the middle of the crispy potato salad and sprinkle with 2 tbsp of the olive and caper topping.

Tip:
Store the remaining olive and caper mixture in a screw-top jar.
You can use them in many different ways. Whether as a topping on salads, pasta dishes, on your pizza or as a seasoning in barbecue butter.

Roasting this fine delicacy also works well during the heating phase or in the residual heat of your Merklinger. It's best to stock up on them right away!