Barbecued kipfler & sweet potatoes with salsa verde

Cooking Vegetarian Barbecued kipfler & sweet potatoes with salsa verde

Try these Barbecued Kipfler & Sweet Potatoes with Salsa Verde as a tasty side for your next barbecue.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Place the potatoes and sweet potatoes in separate medium saucepans. Cover with cold water. Bring to the boil. Cook for 5 mins or until nearly tender. Drain.
  2. Preheat a barbecue grill or chargrill pan on medium-high. Spray the potato and sweet potato with oil and season. Cook for 3 mins each side or until tender.
  3. Meanwhile, to make salsa verde, process all ingredients except oil in a food processor until finely chopped. With the motor running, gradually add oil until combined. Season.
  4. Serve potatoes drizzled with salsa verde.

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600g kipfler or baby carisma potatoes, thickly sliced diagonally
600g sweet potatoes, thickly sliced diagonally
Coles Brand extra virgin olive oil spray
1/2 cup flat-leaf parsley leaves, chopped
1/4 cup chopped mint leaves
1/4 cup chopped dill
2 tbsp oregano leaves, chopped
Finely grated zest of 1 lemon
1/4 cup lemon juice
2 garlic cloves, crushed
1 tsp wholegrain mustard
2 tbsp drained Coles Brand baby capers, rinsed, chopped
1/3 cup Coles Brand extra virgin olive oil

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Vegetarian
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