Grilled fries with apricot ketchup

Grilled fries with apricot ketchup

Total: 45 Min. | Active: 25 Min.
vegetarian, lactose-free, gluten-free
Nutritional value / person: 263 kcal
, Fat: 13 g
, Carbohydrate: 31 g
, Protein: 4 g

These potatoes are grilled rather than oven-baked. The grilled fries are virtually no work at all. I devote more time to the dip: a summer ketchup made from tomatoes and apricots and the fresh, tangy mix of basil and rosemary; seasoned with curry, cinnamon and honey – even meat-eaters would let their steak go cold for some of this!


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Apricot ketchup

2 apricots, halved
2 vine-ripened tomatoes, halved
2 tsp liquid honey
1 tsp peppermint, finely chopped
1 tsp basil, finely chopped
¼ tsp salt
¼ tsp cinnamon
¼ tsp curry powder

Grilled fries

300 g waxy potatoes, cooked in their skins, cut into slices or segments
2 tbsp olive oil
½ tsp salt
a little pepper
½ tbsp rosemary, finely chopped
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How it's done

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Apricot ketchup

To grill: Charcoal/gas/electric grill: Grill the apricots and tomatoes over/on a medium heat (approx. 180 °C for approx. 5 mins. on each side. Place in a bowl, finely mash with a fork. Stir in the honey and herbs, season and stir well (or purée briefly).

Grilled fries

Place the potato slices, oil, salt and pepper in a bowl and mix well.

To grill: Charcoal/gas/electric grill: Grill the potatoes over/on a medium heat (approx. 180 °C for approx. 3 mins. on each side. Place on a serving dish and sprinkle over the rosemary.

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