Chargrilled New Potato Skewers Recipes

Steps:

• Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
• In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

Steps:

• In a large pot of boiling water, cook potatoes until just tender, about 8 minutes. You no NOT want mushy potatoes! Drain.
• Meanwhile in large bowl, mix olive oil, oregano, garlic, salt, pepper and pepper flakes. Add boiled potatoes, tomatoes and sweet peppers and gently toss to coat.
• Alternating vegetables, thread each of 4 skewers with 4 potatoes, 2 tomato wedges and 4 pepper chunks. Do not discard remaining oil.
• Cook on greased grill for 4 to 6 minutes or until potato skins are crisp, turning often and brushing them with remaining oil mixture.

Steps:

• Cook potatoes in boiling salted water until just tender, 15 minutes.
• Cut in half and toss with oil, salt and pepper.
• Thread potato halves on to skewers.
• If grilling outdoors on the barbeque over medium coals, turning regularly, until lightly charred, about 10 minutes. Serve hot.
• If doing indoors, preheat broiler.
• Broil, turning regularly, until lightly charred, 10 minutes.
• Planning ahead:.
• Pre-cook potatoes up to 1 day in advance. Cut in half, toss in oil and skewer up to 2 hours in advance. Cover and keep at room temperature until ready to grill.

Steps:

• 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.

Steps:

• Par-boil new potatoes for five minutes, then thread on skewers with some large, peeled, halved salad onions and fresh bay leaves. Brush with olive oil and sprinkle with sea salt. BBQ or grill for about 10 minutes turning occasionally. Serve simply with salt or your favourite dips - soured cream or mayonnaise-based ones would be great.