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BBQ potatoes

August 16th, 2018 | side dishes

Finally, a side dish that also works on the grill: Salsa Verde Potatoes replace the classic grill companion, the French bread. Anchovies, capers and olives give great flavour, and fresh herbs add the ultimate kick. Whether the pan is on the stove or the grill in the end is irrelevant to the taste.

We like these potatoes best with any kind of fish. It’s convenient to boil the potatoes and let cool, afterwards everything goes on relaxed with your BBQ.

Salsa Verde potatoes

(serves 4)

800 g small potatoes
cook unpeeled in salted water, halve lengthwise
2 anchovy fillets
finely chop
4 TS olive oil
fry anchovies in the oil until they fall apart, add potatoes
1 handful of flat leave parsley
chop
1 handful of basil
cut into stripes
60 g of pitted, green olives
dice
1 lemon, grated peel
30 g little capers
add all ingredients to the potatoes, spice with
salt, pepper from the mill
1 dash of white wine vinegar

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