Skewered Grilled Potatoes Recipe

Ingredients

• 2 pounds red potatoes, quartered
• cup water
• cup light mayonnaise
• cup dry white wine
• 2 teaspoons crushed dried rosemary
• 1 teaspoon garlic powder
• Wooden skewers, soaked in water for 30 minutes

Directions

Step 1: Place the quartered potatoes in a microwave-safe bowl and add the water. Cook in the microwave on high for about 15 minutes, or until the potatoes are just tender, stirring halfway through to ensure even cooking. Drain the potatoes and let them steam for a few minutes to allow excess moisture to evaporate.

Step 2: In a large mixing bowl, combine the light mayonnaise, dry white wine, crushed rosemary, and garlic powder. Stir until the mixture is smooth and well-blended.

Step 3: Add the drained potatoes to the bowl and toss gently to coat them in the mayo-wine mixture. Cover the bowl and refrigerate the marinated potatoes for at least 1 hour to allow the flavors to meld.

Step 4: Preheat your outdoor grill to high heat and lightly oil the grill grate to prevent sticking. While the grill is heating, remove the potatoes from the marinade and skewer them onto the soaked wooden sticks.

Step 5: Place the skewered potatoes on the preheated grill. Grill, covered, for 6 to 8 minutes, turning halfway through to ensure even cooking. Brush the potatoes with the leftover marinade occasionally to keep them moist and flavorful.

Step 6: Once the potatoes are golden brown and slightly crispy on the outside, remove them from the grill and carefully slide them off the skewers. Serve hot and enjoy!

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.