FRIED POTATOES WITH SHALLOTS ON SKEWERS

PREPARATION TIME

UP TO 40 MINUTES

SERVINGS

INGREDIENTS Qty.


  • Waxy potatoes 150 Gramm
  • Shallots 25 g
  • Olive oil 5 g
  • Rosemary sprigs, finely chopped 1 pce
  • Wooden skewers, 12.5 cm 1 pce
  • Curry powder
  • Salt
  • Ground pepper

PREPARATION

Wash the potatoes and halve or quarter any large potatoes. Separate the leaves of the shallots. Place the potatoes, olive oil, rosemary and seasoning in a bowl, mix thoroughly and then arrange in the half-moon (perforated side).

COOKING

Place the potatoes in the preheated barbecue and cook for 20 to 25 minutes at 180° C until golden-brown. Remove the potatoes from the barbecue, leave to cool slightly and then arrange on the wooden skewers with the shallot leaves. Grill the potato-shallot skewers in the preheated barbecue for around 5 minutes on the indirect setting at 180° C.

TIP

Place the skewers in water around half an hour before use.

LID

Closed

PRE HEATING

5 minutes at a medium setting with the lid closed


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