Grilled potato "souvlaki" with mustard and balsamic vinegar dressing
This is a clever idea and a delicious side dish to serve with any fish, meat and poultry dishes cooked in the grill or on the BBQ! The potatoes become so tasty with the mustard dressing on top
Put in a bowl half of the olive oil, the herbs, and half of the chopped Spring onions. Add in the bowl the potatoes and mix well to coat.
Pass the potatoes through the skewers in the way you see at the photograph on the top. Season with salt and pepper and cook for about 15 minutes, turning the skewers frequently until the potatoes get cooked through and nicely coloured. Transfer on a serving platter.
Put in a bowl the rest of the olive oil, the mustard, the vinegar, the rest of the Spring onions and season with salt and pepper. Mix well with a whisk and pour over the potatoes.
Serve immediately while they are still hot.
Argyro Barbarigou,
a prominent Head Cook
Check out her site Argiro for more delicious recipes
Ingredients (for 6 people):
1Kg of whole small potatoes, skin on
1 tea-cup of olive oil
1/2 tbsp of fresh rosemary, finely chopped
1/2 tbsp of fresh oregano, finely chopped
6 Spring onions, finely chopped
2 tbsp of Dijon mustard
1/4 tea-cup of balsamic vinegar (or white wine vinegar)
salt
pepper
metal or wooden skewers (if the latter, then soak first in water for 15 minutes)
Method:
Wash the potatoes very well and put in a pot filled with plenty of water on medium heat. From the moment they will come to the boil, cook for 5-7 minutes depending on their size. We want the potatoes just to start softening and not be over-boiled.
Arrange the fire in the BBQ or preheat the oven grill on high temperature.
Depending on their size cut the potatoes in half (if very small) or into 3-4 slices each.
1Kg of whole small potatoes, skin on
1 tea-cup of olive oil
1/2 tbsp of fresh rosemary, finely chopped
1/2 tbsp of fresh oregano, finely chopped
6 Spring onions, finely chopped
2 tbsp of Dijon mustard
1/4 tea-cup of balsamic vinegar (or white wine vinegar)
salt
pepper
metal or wooden skewers (if the latter, then soak first in water for 15 minutes)
Method:
Wash the potatoes very well and put in a pot filled with plenty of water on medium heat. From the moment they will come to the boil, cook for 5-7 minutes depending on their size. We want the potatoes just to start softening and not be over-boiled.
Arrange the fire in the BBQ or preheat the oven grill on high temperature.
Depending on their size cut the potatoes in half (if very small) or into 3-4 slices each.
Put in a bowl half of the olive oil, the herbs, and half of the chopped Spring onions. Add in the bowl the potatoes and mix well to coat.
Pass the potatoes through the skewers in the way you see at the photograph on the top. Season with salt and pepper and cook for about 15 minutes, turning the skewers frequently until the potatoes get cooked through and nicely coloured. Transfer on a serving platter.
Put in a bowl the rest of the olive oil, the mustard, the vinegar, the rest of the Spring onions and season with salt and pepper. Mix well with a whisk and pour over the potatoes.
Serve immediately while they are still hot.
Amateur Cook Professional Eater
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