Skewered Potatoes Recipe

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Here's a unique way to prepare red potatoes. Cooking them in the microwave ensures they're tender inside, while grilling gives them a crisp outside. —Sarah Steinacher, Geneva, Nebraska

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Skewered Potatoes Recipe

Prep: 15 min. + marinating Grill: 10 min.

Yield: 6-8 Servings

15 10 25

Ingredients

2 pounds small red potatoes, quartered
1/3 cup cold water
1/2 cup Miracle Whip
1/4 cup dry white wine or chicken broth
2 teaspoons dried rosemary, crushed
1 teaspoon garlic powder

Directions

Place potatoes and water in a 2-qt. microwave-safe dish. Cover and cook on high for 8-12 minutes or until tender, stirring halfway through; drain. 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. Yield: 6-8 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (5 ounces) equals 189 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 82 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Skewered Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p220