New Potato and Plum Tomato Skewers

Summer heralds the arrival of superb new potatoes and juicy plum tomatoes, turning them into a charming barbecue essential that evokes the carefree spirit of outdoor feasts – it's like a garden party on a stick, without the formal invitations. This dish captures an aspirational simplicity, making you feel connected to nature's bounty while promising a satisfying blend of earthy and fresh flavours.

The skewers highlight creamy potatoes paired with tangy tomatoes and aromatic bay leaves, all enhanced by a light garlicky dressing for a smoky finish. Texturally, it's a delightful contrast of soft and firm elements, with key ingredients like olive oil adding a silky touch. Overall, it's a high-level technique that transforms humble veggies into an elegant, flavour-packed starter.

people_outline

6 Portions

access_time

Prep: 10 minutes
Cook: 6 minutes plus time to preboil the potatoes

Ingredients

36 small new potatoes, boiled until just tender but firm and refreshed in plenty of ice cold water
12 small plum tomatoes, sliced in half or 24 cherry tomatoes
24 fresh bay leaves
1 clove garlic crushed
1 tbsp pesto (optional)
120ml extra virgin olive oil
maldon salt and freshly ground black pepper

You will need

12 small wooden skewer soaked in water for 30 minutes

Method

Dressing : Mix together the garlic, pesto (optional), olive oil and seasoning in a small bowl.
To Prepare the Skewers: Place a new potato on the skewer followed by a bay leaf and then half a tomato, repeat this again and finish with a new potato. You Repeat this with the remaining skewers.You should have 3 new potatoes, 2 bay leaves and 2 tomato halves on each skewer. Place the skewers on a tray and coat in the dressing.
To Cook: Place the skewers on the sides of a moderate high barbecue and cook for 3 minutes on each side, they shelled be heated through (for a smoker flavour cover the barbecue with a lid). Serve hot or cold.