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FRIED POTATOES WITH SHALLOTS ON SKEWERS

Ingredients for People

600 g Waxy potatoes
100 g Shallots
20 g Olive oil
4 pce Rosemary sprigs, finely chopped
4 pce Wooden skewers, 12.5 cm
Curry powder
Salt
Ground pepper

PREPARATION

Wash the potatoes and halve or quarter any large potatoes. Separate the leaves of the shallots. Place the potatoes, olive oil, rosemary and seasoning in a bowl, mix thoroughly and then arrange in the half-moon (perforated side).

COOKING

Place the potatoes in the preheated barbecue and cook for 20 to 25 minutes at 180° C until golden-brown. Remove the potatoes from the barbecue, leave to cool slightly and then arrange on the wooden skewers with the shallot leaves. Grill the potato-shallot skewers in the preheated barbecue for around 5 minutes on the indirect setting at 180° C.

TIP

Place the skewers in water around half an hour before use.

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