Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 2 new season potatoes (e.g. Queens) or 12 salad/ baby potatoes (approximately 400g)
  • 1 corn on the cob cut into 8 slices
  • 2 pineapple slices, cut into wedges
  • 1 courgette, cut into 2cm slices
  • 1 large red onion, peeled and cut into 8 wedges
  • Salt

For the spice mix

  • 1 teasp. paprika
  • ½ teasp. ground cumin
  • ½ teasp. ground coriander
  • ¼ teasp. dried chilli flakes
  • 1 teasp. Rapeseed or olive oil

To Serve

  • Salad
  • Chilli Sauce
EUPOTATOES27699 5 website 820x480 recipes 6
Cooking time: 30 MIN
  1. Cut the potatoes into 2cm cubes. Cook the potatoes for about 5 minutes and drain. The potatoes won’t be fully cooked at this stage.
  2. Take a skewer and thread on a potato followed by a slice of sweetcorn, pineapple, courgette and red onion and repeat finishing with a potato. Repeat for the three remaining skewers.
  3. Mix all the spices together with the oil and brush all over the potatoes and vegetables using a pastry brush. Season with a little salt. Cook under a pre-heated grill or on the BBQ for 8 to 10 minutes until the potatoes are cooked, and the other vegetables are nicely charred.

To Serve,

  1. Add salad and a little chilli sauce if you fancy.

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