3 Reasons why its heart healthy:
- Leaving the skin on potatoes increases the fibre content, which helps keep us feeling full and supports healthy cholesterol levels.
- Making the marinade from scratch means we can control what goes into it and using fresh herbs like basil means we can add flavour without the need for added salt or sugar.
- Shallots contain more fibre than onions and are a good source of prebiotics, which are essentially food for the good bacteria living in your gut. Keeping the good bacteria healthy can support digestion and overall wellbeing.
Potato Skewers
These potato skewers make the perfect side dish to serve with anything from fish, chicken, halloumi or tofu. You can prep them in advance to save time at mealtimes and they can be changed to suit your preferences – swap out the seasoning or try different veggies to those listed below.
Servings
10
skewersPrep time
30
minutesCooking time
10
minutesTotal time
40
minutesIngredients
- For the skewers:
750 g new/baby potatoes (skin on)
2 x red peppers
3 x large shallots
- For the marinade:
3 tbsp olive oil
2 tbsp fresh basil (when chopped)
1 tsp smoked paprika
Juice of 1 lemon
1 tbsp garlic powder
Sprinkle of black pepper
Directions
- First put your skewers into soak if you are using bamboo ones, this will prevent the skewer from burning.
- Prepare your potatoes by chopping any larger ones into 2-3cm chunks and steaming them for about 10 minutes, until just tender.
- While your potatoes steam, prepare the marinade by mixing the olive oil, chopped fresh basil, lemon juice, garlic, black pepper and smoked paprika together in a small bowl.
- Once the potatoes are steamed, add the marinade and give everything a good mix – leave this to sit for 30 minutes.
- While the potatoes marinade cut the peppers and shallots into 2-3cm chunks.
- Thread the veggies and potatoes onto the soaked skewers and cook under the grill or on a BBQ for about 10 minutes or until nicely browned.
