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Grilled Herb Potatoes and Dipping Sauces
Grilled herb potatoes with a trio of easy and tasty dipping sauces.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
4
Calories:
423
kcal
Author:
Kate Hackworthy | Veggie Desserts
Cost:
$10
Ingredients
For the Grilled Potatoes
1
kg
new potatoes
2
tablespoons
olive oil
1
handful
mixed chopped fresh herbs
such as basil, parsley, rosemary, thyme etc...
1
clove
garlic
crushed
For the Steak Sauce
½
cup
ketchup
¼
cup
brown sauce (ie: A1 or HP)
2
tablespoon
stout (ie Guinness)
check the label to ensure vegan if required
For the Marie Rose Sauce
2
tablespoon
mayonnaise
or vegan mayo
2
tbsp
ketchup
1
tablespoon
worcestershire sauce
or vegan alternative
1
teaspoon
lemon juice
For the Lime and Sweet Chilli Sauce
2
tablespoon
mayonnaise
or vegan mayo
2
tablespoon
sweet chilli sauce
2
tbsp
yogurt
or vegan yogurt
juice of 1 lime
Instructions
For the grilled potatoes
If using bamboo skewers, pre-soak them first so they don't burn.
Wash the potatoes and cut so they're in similarly-sized pieces suitable for skewers.
Boil the potatoes in salted water until just tender.
Drain and rinse the potatoes under cold water then thread onto skewers.
In a small bowl, mix the oil, herbs and garlic together. Brush the herb oil onto the skewered potatoes.
Place onto the heated barbecue or grill until very lightly charred.
For the dipping sauces
Meanwhile, mix all ingredients together for each dipping sauce in three small bowls.
Refrigerate until ready to serve.
Nutrition
Calories:
423
kcal
|
Carbohydrates:
60
g
|
Protein:
6
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Cholesterol:
7
mg
|
Sodium:
576
mg
|
Potassium:
1220
mg
|
Fiber:
6
g
|
Sugar:
15
g
|
Vitamin A:
192
IU
|
Vitamin C:
52
mg
|
Calcium:
51
mg
|
Iron:
2
mg