Grilled Potatoes with Celery Stalks

Ingredients

• 600 g waxy potatoes
• Salt
• 300 g celery stalks
• 3 sprigs parsley
• 6 tbsp Olive oil
• pepper (ground)
• 1 Garlic clove
• Sea salt

Instructions

1. 1.

   Wash the potatoes thoroughly and boil them in salted water for 20-25 minutes. Wash, trim, and cut the celery into 6 cm pieces. Rinse the parsley, shake dry, finely chop the leaves, mix with oil and pepper.

2. 2.

   Peel the garlic, crush it, and stir into the oil mixture. Drain the potatoes, let them steam off, then leave whole or halve lengthwise or crosswise as desired.

3. 3.

   Brush the celery and potatoes with the parsley‑oil and grill over high heat, turning occasionally. Arrange in bowls, sprinkle with salt, and serve.