Skewered Potatoes Recipes

ROSEMARY SKEWERED POTATOES

Steps:

• boil new potatoes 15 minutes, until tender.
• Cut potatoes in half and toss with olive oil, chopped rosemary, salt, and pepper.
• Remove most of rosemary from sprigs leaving a little at tip.
• Skewer potatoes on rosemary sprigs, cut side down.
• Place potatoes on medium-hot grill, cut side down, and grill 5-6 minutes or until browned.

GRILLED SKEWERED RED POTATOES

Steps:

• Boil potatoes until tender but not too soft. (I cook mine in the microwave.).
• In a large bowl, combine the remaining ingredients. Add potatoes; stir gently to coat. Cover and refrigerate for 1 hour.
• Drain, reserving marinade. Thread potatoes on metal or soaked wooden skewers. Grill, covered, over hot heat for 6-8 minutes or until potatoes are golden brown. Turn and brush occasionally with reserved marinade.

RED POTATO SKEWERS

Steps:

• Place the potatoes and water in an ungreased microwave-safe 2-qt. dish. Cover and microwave on high for 10-12 minutes or until almost tender, stirring once; drain. In a large bowl, combine the remaining ingredients; add potatoes. Cover and refrigerate for 1 hour. , Drain, reserving mayonnaise mixture. On six metal or soaked wooden skewers, thread potatoes. , Grill, uncovered, over medium heat for 4 minutes on each side, brushing occasionally with reserved mayonnaise mixture or until potatoes are tender and golden brown.

MEDITERRANEAN SKEWERED POTATOES

Steps:

• 1. Preheat your grill, set to medium heat. In a small bowl, combine the 2 tablespoons of olive oil, garlic, salt and pepper. Cut the baby potatoes in half and place into the bowl with the oil mixture. Toss the potatoes to competely coat.
• 2. If using the rosemary branches, be sure to use the woodier ones, as you'll need them to be thick and strong enough to use as a skewer. Strip most of the leaves from the stems, leaving about an inch at the top. Use a metal skewer to poke "pilot" holes through each potato half, then carefully thread the potatoes onto the rosemary skewers. If using metal skewers, simply thread the potatoes onto the skewers. If using bamboo skewers, make sure to soak them for about 20 minutes beforehand, so they don't burn.
• 3. Grill the potato skewers unti the skins starts to get crispy and golden brown. This will take about 30 minutes, depending on the size of your potatoes. Keep an eye on them!
• 4. To serve, pour about 1/3 of a cup of good quality olive oil on a serving platter. You just want enough to make a thin layer on the plate. Season to taste with kosher salt and pepper. Then drizzle some warmed balsamic reduction over the oil. Put the potato skewers on the platter and turn them to give them a nice coating of the oil/reduction. Serve immediately.

SKEWERED GRILLED RED POTATOES

Steps:

• Place potatoes and water in 2 quart casserole dish, cover, and microwave on high 12-15 minutes, or until tender, stirring halfway through.
• Drain.
• Mix remaining ingredients, stir in potatoes gently.
• Cover, refrigerate 1 hour.
• Drain, reserving salad dressing mixture.
• Arrange potatoes on skewers.
• Place on grill over hot coals.
• Grill, covered for 4 minutes.
• Turn skewers, brush with reserved mixture, grill 4 minutes longer uncovered to crisp outside, covered if soft outside is preferred.

SKEWERED GRILLED POTATOES

Steps:

• Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
• In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.