Potato Skewers

Potato Skewers

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.


  • 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


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.


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.

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