Grilled Potato Skewers with Salsa

INSTRUCTIONS

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When the weather warms up, so does the BBQ! These delicious grilled potato skewers are a fantastic option to prepare early, maximising time for socialising and fun.

1. If using wooden skewers, soak them in cold water for at least half an hour before starting the recipe, so they don’t burn on the barbecue.
2. Put the potatoes into a large saucepan and cover with cold water. Bring to a boil and simmer until the potatoes are just tender when pierced with a small knife, about 10-15 minutes.
3. Make the salsa while the potatoes are boiling.
4. Put all the ingredients into a bowl and stir well to combine. If it looks a bit thick, add a tablespoon of water to loosen. Set aside at room temperature for the flavours to meld while you grill the potatoes.
5. Allow the potatoes to cool until they’re easy to handle, then push 3 potatoes onto each skewer. Drizzle with olive oil.
6. Preheat a barbecue grill or a stovetop griddle pan until hot, then grill the skewered potatoes until they’re charred a little on each side and cooked through, about 15-20 minutes.
7. Serve the skewers warm or at room temperature, with the olive and caper salsa alongside.

Recipe created by Emily Rhodes.