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Grilled potatoes with raclette cheese and caper gherkin relish
Add this unique potato side dish to your next get-together and see it disappear.
YIELDS
4
TO
5
Ingredients
Caper Gherkin Relish
- 10 to 12 gherkin pickles, diced
- 4 tablespoons capers, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon parsley, chopped
- 1 teaspoon olive oil
Caper Gherkin Relish
- 1 lb baby potatoes, par boiled and skewered whole
- 1/2 cup duck fat, melted
- 1 teaspoon salt
- 8 slices raclette or gruyere cheese
Directions
Caper Gherkin Relish
- In a small bowl add diced gherkins, capers, garlic, and parsley. Mix and keep cool until ready to serve.
Potatoes
- Place five to seven potatoes onto each skewer. You should have enough to do four small kabobs or two large ones.
- Preheat grill to medium-high heat
- Grill potato skewers. Baste with duck fat and season with salt and grill until well charred on all sides and the potatoes are fully cooked. Remove them from the grill and place on a baking sheet. While they are still hot, place slices of raclette cheese over the potatoes. Put the baking sheet on the grill and close the lid. Cook for two minutes until the cheese melts.
- Serve cheesy potato skewers with relish on top. Enjoy!
