Ingredients
- 1 kg organic bintje or russet potatoes, scrubbed and cut into medium chunks
- 2 tsp sea salt
- 2 tbsp virgin olive oil
- 1 tsp black pepper, freshly crushed stainless steel or bamboo skewers
- Title:Avocado dollop
- 1 avocado
- 1 tbsp virgin olive oil
- juice of 1 lime
- 1/4 tsp sea salt sprinkle of chilli powder (optional)
- Title:Tomato-chilli salsa
- 4 ripe tomatoes, roughly chopped
- 1/2 red onion, finely diced
- 1/4 tsp green chilli, finely diced
- 2 tbsp coriander leaves, chopped
- juice of 1 lime
- 1/4 tsp sea salt
- 1 small tub of sour cream
Method
Skewer potatoes once they're scrubbed and chopped. Turn on the barbie or heat the grill plate. Bring a large stockpot or a wok full of water to a boil. Add a teaspoon of salt and drop in the skewered potatoes. Allow to cook until when pierced with a knife, it enters easily; (about eight to 10 minutes).
While potatoes are cooking, chop and toss together the tomato-salsa ingredients and allow to sit and macerate. Whip up the avocado, olive oil, lime juice and salt in a food processor and refrigerate until feeding time.
Once potatoes are tender, remove and set aside on paper towels in readiness to grill. Douse with olive oil, salt and pepper and grill on high heat, about three minutes each side.
To serve
Serve either on the skewer or off; top with the tomato salsa, avocado and some sour cream to chill the fire.
