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BBQ Grilled Baby Potatoes
Are you ready for the best BBQ appetizer? Baby Potato Skewers with Violife VIOBLOCK will be loved by everyone! Easy to make, delicious andv egan!
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![Cooktime]()
Cooking time40 minutes![Preptime]()
Prep time45 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings6 portions
- 3 tbsp Violife vioblock
- 1.5 kg baby potatoes
- 1 tbsp fresh rosemary
- 2 tsp sea salt flakes
- 1/2 tsp freshly ground black pepper
FOR THE CHIMICHURRI SAUCE:
- 50 ml olive oil
- 1 onion diced
- a bunch OFA cilantro finely chopped
FOR THE FLAVOURED SPREAD:
- 125 g Violife vioblock
- 3 tbsp pepper corns or chilli flakes
- 1 In a large pot add the potatoes and cover with cold water. Add a bit of salt and bring to a boil. Let the potatoes boil for about 10 minutes. Drain and run under cold water to cool.
- 2 Place in a large bowl with some VIOBLOCK, rosemary, salt and pepper and mix to combine. Set aside to marinate.
- 3 Skewer the potatoes and throw them on a preheated barbecue for 20-30 minutes. Turn them every now and then, so that they don’t get burnt.
- 4 Meanwhile, make the chimichurri sauce by mixing oil, diced onion and chopped cilantro.
- 5 To make the flavoured spread, in a bowl mix VIOBLOCK with the flavouring of your choice and place on a piece of cling film. Roll the cling film into the shape of a log, securing the edges, by twisting them like a candy wrapper.
- 6 Serve the baby potato skewers alongside the chimichurri sauce and the flavoured spread on top.
- Sprinkle with sea salt flakes for extra flavor!
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