|Energy (KJ) 1693||20%|
|Energy (Kcal) 401||20%|
|Saturated Fat <0.1g||2%|
|Total Sugars 29.3g||32%|
Cook the potatoes for about 5 minutes and drain. The potatoes won’t be cooked at this stage.
Take a skewer and thread a potato on followed by a piece of corn, pineapple and red onion and repeat finishing with a potato. Do this for the three remaining skewers.
Mix all the spices together with the olive oil and using a pastry brush, brush all over the potatoes and vegetables. Cook under a pre-heated grill or on the BBQ until the potatoes are cooked, and the other vegetables are nicely charred.
Serve with rice, salad and a little chilli sauce if you fancy.
12 baby/new season potatoes
1 corn on the cob cut into 8 wheels
1 Large red onion, cut into 8 wedges
8 pineapple wedges
For the spice mix
½ tsp ground cumin
½ tsp ground coriander</>¼ tsp dried chilli flakes
1tsp olive oil
Allow the roasted potato to lend itself to Asian cuisine with this inspiring combination of spud and slaw. This is a real unique culinary delight to throw into your repertoire!
Warming Winter Traybake with Duck & Shallots
Embrace the winter season with this warming traybake. Featuring a beautiful combination of potatoes, duck and shallots, this recipe is great for a cosy night in with friends and family.
Enjoy the fantastic spice of these smooth potatoes fuelled by fiery mustard and chilli, the coconut milk is a cooling compliment to the spice and adds a terrific taste.
Deliciously Ella's Loaded Mexican-Style Potato Skins
The epitome of a guilt-free treat! This firm favourite from Deliciously Ella is perfect to whip up when entertaining friends.
This campaign was originally produced in the framework of a programme co-financed by the European Union