Kartoffel Spiessli – Potato Skewers

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Kartoffel Spiessli-Potato Skewers
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

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
Servings: 4 people
Author: Ulrich Koepf
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

  1. 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

  1. 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