Recipes · Side dishes
Potato Skewers with Paprika Sour Cream
AI-written · not yet kitchen-tested
Nearly cooked potatoes crisp faster on the grill than raw ones. Steam drying dries the surfaces before adding oil and caraway.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 800 g (1.8 lb) small waxy potatoes
- 2 tbsp canola oil
- 1 tsp caraway seeds
- 0.5 tsp salt
- 150 g (5.3 oz) sour cream
- 1 tsp sweet paprika
- 1 tbsp apple cider vinegar
- 1 l (4 1/4 cup) water
Method
- Wash potatoes and simmer in the water for about 15 minutes until nearly tender, with a little resistance to a knife. Drain, steam dry for 10 minutes and halve larger potatoes.
- Mix sour cream with paprika, vinegar and half the salt and chill. Thread potatoes on eight metal skewers and toss with oil, caraway and remaining salt.
- Preheat a gas grill to about 400 °F (200 °C). Grill directly for about 15 to 17 minutes total, turning every 3 to 4 minutes; move indirectly if browning too fast.
- Check one potato: it should be soft and hot inside. Serve skewers with chilled paprika sour cream on a platter and avoid touching hot metal handles with bare hands.
Tip: Cooking times are untested estimates. Check earlier for thinner pieces or changing grill heat, and cook longer as needed.