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Skewered Potatoes

 Skewered Potatoes
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
6-8 ServingsPrep: 15 min. + marinating Grill: 10 min.


  • 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.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.