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Potato Peelings, Issue #27 - Add These Grilled Potatoes to Your Holiday Menu
July 03, 2015

Add These Grilled Potatoes to Your Holiday Menu

Summer is the perfect time to try a new potato recipe. If you are in the U.S, tomorrow, July 4th, may be one time of the year when you would like to make a really special potato recipe. These are wonderful for any picnic or barbecue menu.

What You Need:

1 1/2 pounds small potatoes (about 1 to 1 1/2 inches in diameter) scrubbed (red potatoes are a good choice)
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh rosemary
1/2 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
6 metal skewers (or wooden skewers soaked in water 30 minutes.)

How to Make It:

Boil potatoes in lightly salted water for about 10 minutes…just until tender.

Drain and cool potatoes for 10 minutes.

Meanwhile, line a baking sheet with heavy-duty foil.

In a large bowl, stir together the oil and other 5 ingredients. Toss the potatoes in the dressing mix until all are coated.

Thread potatoes onto skewers and place them on the prepared baking sheet. (Skewers can be assembled 4 hours ahead. Cover; let stand at room temperature.)

Preheat broiler, positioning rack 6 inches from heat source. Broil potato skewers until browned and bubbly, turning halfway through cooking time, about 10 minutes total.

Serve the potato skewers with your meal. You can also alternate presentation with beef kabobs as pictured.

Makes 6 servings.

300 Best Potato Recipes: A Complete Cook's Guide

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