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How to make Barbecued kipfler & sweet potatoes with salsa verde

Yield = 8
Prep time: 0:15
Cook time: 0:20
Total time: 0:35

Ingredients

  • 600g kipfler or baby carisma potatoes, thickly sliced diagonally
  • 600g sweet potatoes, thickly sliced diagonally
  • Coles Brand extra virgin olive oil spray
  • 1/2 cup flat-leaf parsley leaves, chopped
  • 1/4 cup chopped mint leaves
  • 1/4 cup chopped dill
  • 2 tablespoons oregano leaves, chopped
  • Finely grated zest of 1 lemon
  • 1/4 cup lemon juice
  • 2 garlic cloves, crushed
  • 1 teaspoon wholegrain mustard
  • 2 tablespoons drained Coles Brand baby capers, rinsed, chopped
  • 1/3 cup Coles Brand extra virgin olive oil

Method

  • Step 1 Place the potatoes and sweet potatoes in separate medium saucepans. Cover with cold water. Bring to the boil. Cook for 5 mins or until nearly tender. Drain.
  • Step 2 Preheat a barbecue grill or chargrill pan on medium-high. Spray the potato and sweet potato with oil and season. Cook for 3 mins each side or until tender.
  • Step 3 Meanwhile, to make salsa verde, process all ingredients except oil in a food processor until finely chopped. With the motor running, gradually add oil until combined. Season.
  • Step 4 Serve potatoes drizzled with salsa verde.