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
- 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
- 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.
Originally published as Skewered Potatoes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p220
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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