Potato Skewers

Ingredients

• 800 g small potatoes
• Salz
• 1 sprig rosemary
• 1 dried chili pepper
• 3 EL olive oil
• 1 lemon (unprocessed)
• 1 EL sugar
• 100 g mayonnaise
• 100 g crème fraîche
• Pfeffer
• 1 bunch chervil
• 16 skewer sticks

Instructions

1. 1.

   Place the skewers in water so they don’t burn while grilling. Wash the potatoes, halve them and cook in salted water for about 10‑12 minutes, then drain and rinse with cold water.

2. 2.

   Crush the chilies in a mortar and mix with olive oil. Wash the lemon hot, dry it, grate its zest, cut it in half and squeeze out the juice. In a small pot simmer the juice with the zest and sugar until syrupy. Mix the lemon syrup with mayonnaise and crème fraîche, season with salt and pepper.

3. 3.

   Wash the chervil, shake it dry, pluck the leaves from the stems, roughly chop and mix into the lemon dip. Thread the potatoes onto the skewers, brush with seasoning oil and lightly salt. Grill over medium heat for about 6‑8 minutes until the potatoes are slightly browned, turning frequently and brushing with oil. Serve the grilled potato skewers with the lemon dip.