Potato Skewers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 496 cal. | (24 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 18.9 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 856 mg | (21 %) | ||
| Calcium | 64 mg | (6 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 81 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 800 grams small potatoes
- salt
- 1 sprig rosemary
- 1 chili pepper (dried)
- 3 Tbsps olive oil
- 1 lemon
- 1 Tbsp sugar
- 100 grams Mayonnaise
- 100 grams Crème fraiche
- peppers
- 1 bunch Chervil
- 16 Skewers
Preparation steps
Soak wodden skewers in water so they do not burn during grilling. Scrub the potatoes, cut in half and cook about 10-12 minutes in salted water, then drain and rinse with cold water. Rinse the rosemary, shake dry, pluck the needles from the stems and finely chop.
Crumble chile pepper in a mortar and mix with the olive oil. Rinse the lemon in hot water, wipe dry, zest the peel, cut the lemon in half and squeeze the juice. In a small saucepan, bring the lemon juice to a boil with the zest and sugar and cook until syrupy. Cool slightly. Mix the lemon syrup with mayonnaise and crème fraiche and season with salt and pepper.
Rinse the chervil, shake dry, pluck the leaves from the stems, chop coarsely and mix with the lemon dip. Place the potatoes on the skewers, brush with chile pepper oil and lightly season with salt. Grill over medium heat on the preheated grill until potatoes are lightly browned, turning several times and brushing with oil, 6-8 minutes. Serve the grilled potato skewers with the lemon dip.
