New Potato and Plum Tomato Skewers
Summer heralds the arrival of superb new potatoes and juicy plum tomatoes, turning them into a charming barbecue essential that evokes the carefree spirit of outdoor feasts – it's like a garden party on a stick, without the formal invitations. This dish captures an aspirational simplicity, making you feel connected to nature's bounty while promising a satisfying blend of earthy and fresh flavours.
The skewers highlight creamy potatoes paired with tangy tomatoes and aromatic bay leaves, all enhanced by a light garlicky dressing for a smoky finish. Texturally, it's a delightful contrast of soft and firm elements, with key ingredients like olive oil adding a silky touch. Overall, it's a high-level technique that transforms humble veggies into an elegant, flavour-packed starter.
Cook: 6 minutes plus time to preboil the potatoes
Ingredients
Ingredients
- 36 small new potatoes, boiled until just tender but firm and refreshed in plenty of ice cold water
- 12 small plum tomatoes, sliced in half or 24 cherry tomatoes
- 24 fresh bay leaves
- 1 clove garlic crushed
- 1 tbsp pesto (optional)
- 120ml extra virgin olive oil
- maldon salt and freshly ground black pepper
You will need
- 12 small wooden skewer soaked in water for 30 minutes
Method
- Dressing : Mix together the garlic, pesto (optional), olive oil and seasoning in a small bowl.
- To Prepare the Skewers: Place a new potato on the skewer followed by a bay leaf and then half a tomato, repeat this again and finish with a new potato. You Repeat this with the remaining skewers.You should have 3 new potatoes, 2 bay leaves and 2 tomato halves on each skewer. Place the skewers on a tray and coat in the dressing.
- To Cook: Place the skewers on the sides of a moderate high barbecue and cook for 3 minutes on each side, they shelled be heated through (for a smoker flavour cover the barbecue with a lid). Serve hot or cold.
Recipe
