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Kerstin Görn is deputy FOR YOU Food boss. And their barbecues are legendary. From starters to desserts, everything comes from the grate. Try it!

Ingredients (for 4 servings)

  • 1 glass of roasted red pepper (200 g drained weight)
  • 1 red pepper (gutted)
  • 4 garlic cloves (finely chopped)
  • 8 tablespoons vegetable oil
  • 2 tbsp sour cream
  • Sugar, sea salt, pepper
  • ground cumin (cumin)
  • 1 bunch of plain parsley and coriander each
  • 1/2 green pepper (cleaned)
  • 1 green pepper (pitted)
  • 1 kg of hard-boiling potatoes (pre-cooked, halved)
  • 2 tbsp olive oil.


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  1. For the red sauce drained paprika, red pod, half of garlic and 3 tablespoons of oil puree, stir in 1 tablespoon of sour cream, season.
  2. For the green sauce, puree the garlic, herbs, green pepper, green pod and 5 tablespoons of oil, stir in 1 tablespoon of sour cream, season.
  3. Brush potatoes with olive oil, roast for about 2 minutes. Salt

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