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