Kartoffel Spiessli – Potato Skewers

Ulrich Koepf — Mon, 22 Jun 2020 14:10:23 +0000

Kartoffel Spiessli-Potato Skewers

Auf dem Grill gekochte Kartoffeln haben einen leckeren Geschmack und eine knusprige Haut. Diese Spieße werden mit einem dicken, knoblauchreichen Dip serviert.

Course BBQ

Cuisine Swiss

Keyword bbq, grillieren,, grill, potatoes, swiss

Prep Time 30

Cook Time 20

Total Time 50

Servings 4 people

Author Ulrich Koepf

Cost 6

Equipment

grill, grill tools, metal skewers, tongs

Ingredients

1 kilo small new potatoes or raclette potatoes
200 gram (2cups) shallots -Eschalotten halved
2 tbls olive oil
1 tbls sea salt

for the Garlic-Mustard Dip

4 each garlic cloves crushed
2 each egg yolks
2 tbls lemon juice
1 1/4 cups extra virgin olive oil
2 tsp whole grain mustard (Pommery)
to taste salt, fresh ground black pepper

Instructions

To make the Dip

Place garlic, egg yolks, and lemon juice in a blender or food processor and process for a few seconds until smooth.
with the motor running, add the oil, until mixture forms a thick cream. Add the mustard and season

for the Skewers

Parboil the potatoes in salted boiling water for about 5 minutes. Drain well and then thread them on to metal skewers with the shallots in between.
Brush with olive oil and sprinkle with sea salt. Cook for 10-20 minutes over a hot barbeque, turning often, until tender. Serve with the Garlic-Mustard Dip

The post Kartoffel Spiessli – Potato Skewers first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

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