Skewered Grilled Potatoes Food

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.

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.

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.

CHARGRILLED NEW POTATO SKEWERS

Steps:

• Cook potatoes in boiling salted water until just tender, 15 minutes.
• Cut in half and toss with oil, salt and pepper.
• Thread potato halves on to skewers.
• If grilling outdoors on the barbeque over medium coals, turning regularly, until lightly charred, about 10 minutes. Serve hot.
• If doing indoors, preheat broiler.
• Broil, turning regularly, until lightly charred, 10 minutes.
• Planning ahead:.
• Pre-cook potatoes up to 1 day in advance. Cut in half, toss in oil and skewer up to 2 hours in advance. Cover and keep at room temperature until ready to grill.

GRILLED GREEK NEW POTATO SKEWERS

Steps:

• In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
• Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
• Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
• Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.

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.