Early potatoes get a wonderful taste on the grill.
Grilling season is at its hottest, and in addition to meat, fish and vegetables, you should also slip early potatoes into the grill. Early potatoes turn into a real barbecue delicacy when you thread the pre-cooked potatoes onto skewers and grill them for a wonderful taste. The potatoes are finished with an easy sauce made of spring onion and butter.
You can also grill potatoes without skewers. In that case, you should use a grill basket, pan or griddle meant for grilling, so that the small-sized early potatoes don’t get to roll through the cracks of the grate onto the coals.
For barbecue potatoes, it is good for early potatoes to be as uniform in size as possible, so that they cook evenly and at the same time. If possible, use early potatoes as quickly as possible, because they are best fresh, eaten as soon as possible after picking.
Grilled potatoes
For cooking:
1 kg of early potatoes
2 liters of water
1 teaspoon of salt
For skewers:
2 tablespoons of olive oil
salt
a couple of grinds of black pepper from the grinder
Onion Butter Sauce:
100 g of butter
3 spring onions
0.5 dl of water
0.5 tsp of salt
black pepper
3 tablespoons spring onion stalks
1. Wash and brush the early potatoes carefully. Pre-boil them in salted water until semi-soft, about 5–10 minutes, depending on the size of the potatoes.
2. Pour off the cooking water.
3. Thread the potatoes onto skewers (soak the wooden sticks before use) and drizzle olive oil over the potatoes. Season the potatoes with salt and pepper.
4. Grill the potatoes on the grill so that they get a nice color.
5. Prepare the onion-butter sauce by melting the butter in a saucepan.
6. Chop the onions and add to the melted butter. Sauté until the onions have softened.
7. Add a splash of water and let it boil.
8. Season the sauce with salt and black pepper. Add chopped spring onion stems to the sauce just before serving.
Tuuli’s kitchen tests the most talked about food trends and cooks the tastiest everyday meals without forgetting the weekend delicacies. Photo: Inka Soveri