Grilled fries with apricot ketchup

Name: Grilled fries with apricot ketchup
Prep time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 2 tsp liquid honey; 2 apricots; 1 tsp basil; 300 g waxy potatoes, cooked in their skins; 1 tsp peppermint; 2 vine-ripened tomatoes; 2 tbsp olive oil; ¼ tsp curry powder; a little pepper; 2 tsp rosemary; ¼ tsp salt; ¼ tsp cinnamon

Supplements and sauces summer grill

Total: 45 min. | Active: 25 min.

vegetarian, lactose-free, gluten-free

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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!

Fabian Zbinden

Ingredients

for 2 person

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

How it's done

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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