SPUD LITE BABY POTATO SKEWERS WITH SALSA VERDE
PREP TIME: 15 MINUTES
COOKING TIME: 15 MINUTES
MAKES: 8 SKEWERS
INGREDIENTS
750g Spud Lite Baby potatoes, thickly sliced
2 Chorizo sausages, sliced into 1cm thick rounds
1 1/2 red capsicum, deseeded and cut into chunks
2 red onions, cut into chunks
1 tbsp olive oil
Salsa Verde Sauce
1/3 cup parsley leaves
1/3 cup basil
1/3 cup coriander
1 spring onion, finely sliced
1 green chilli, deseeded and chopped (keep the seeds if you like the spice)
1 clove garlic, peeled and crushed
1 tbsp lime juice
1 tbsp baby capers
1/4 cup olive oil
salt flakes and freshly ground black pepper
METHOD
1. Boil Spud Lite Potatoes
Bring a large pot of water to the boil. Add sliced potatoes and cook 3 minutes or until just becoming tender. Drain and cool.
2. Make Spud Lite Skewers
Slide a potato slice onto eight skewers followed by a slice each of Chorizo, red capsicum and red onion. Repeat process another three times, until you have four of each ingredients on eight skewers.
3. Make Salsa Verde Sauce
For the salsa verde, place all the ingredients together in a food processor, pulsing until finely chopped. Spoon into a bowl, cover and refrigerate until required.
4. Dress Spud Lite Potatoes
Dress the potatoes in olive oil and seasoning. Place into pre-heated oven and roast until golden brown.
5. Serve!
Heat a barbecue or chargrill pan to high and brush prepared skewers with olive oil. Place skewers on preheated barbecue for 3 minutes on each side or until onion is cooked through and skewers are lightly charred. Serve skewers with salsa verde.
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