Potato Skewers
Print recipe| Prep time | 20 minutes |
| Cook time | 17 minutes |
| Total time | 37 minutes |
| Allergy / Intolerance | Amines, Artificial Addititives, Artificial Colours, Glutamates, Preservatives, Salicylates |
| Suitable for | RPAH Elimination Diet - Low Chemical / Failsafe |
| Meal type | Side Dish |
| Misc | Child Friendly, Pre-preparable, Serve Hot |
| Occasion | Barbecue |
BBQ Potato and garlic skewers. Low Salicylate.
Ingredients
- Potatoes (peeled, washed and quartered)
- Leek (washed and cut into 2cm chunks)
- Large garlic cloves (peeled and separated)
- Sunflower oil
- 2 Extra garlic cloves
- Sea salt
Directions
| 1. | Par-boil the potatoes in salted boiling water (about 5 minutes). The potatoes should be partially cooked, but not soft, otherwise they will break when being skewered. Drain well. |
| 2. | Thread the potatoes onto the skewers alternating with the leeks and garlic cloves. |
| 3. | Crush the extra garlic cloves and mix with a bit of sunflower oil. Brush the skewers with the oil and garlic then sprinkle with sea salt. |
| 4. | Cook for 10-12 minutes over a hot BBQ, turning often, until the potato is tender. |
Note
Low Chemical / Failsafe
The potatoes, leek and garlic cloves should be of a size suitable to be threaded on a skewer. Prepare enough to cover one skewer per person. The quantity of ingredients depends on the number of skewers you want to make and the length of your skewers.
