MEDITERRANEAN SKEWERED POTATOES

Mediterranean Skewered Potatoes image

Provided by Lori Loucas

Time 40m

Number Of Ingredients 7

Previous Next

1 lb baby red potoatoes
olive oil, to coat
1 1.2 Tbsp fresh garlic, minced
kosher salt & black pepper
2 Tbsp balsamic vinegar reduction
YOU CAN MAKE YOUR OWN REDUCTION BY BOILING 1/3 CUP BALSAMIC VINEGAR OVER HIGH HEAT IN A SMALL SAUCEPAN. IT WILL TAKE ABOUT 4 MINUTES
rosemary branches, optional

Steps:

1. Preheat your grill, set to medium heat. In a small bowl, combine the 2 tablespoons of olive oil, garlic, salt and pepper. Cut the baby potatoes in half and place into the bowl with the oil mixture. Toss the potatoes to competely coat.
2. If using the rosemary branches, be sure to use the woodier ones, as you'll need them to be thick and strong enough to use as a skewer. Strip most of the leaves from the stems, leaving about an inch at the top. Use a metal skewer to poke "pilot" holes through each potato half, then carefully thread the potatoes onto the rosemary skewers. If using metal skewers, simply thread the potatoes onto the skewers. If using bamboo skewers, make sure to soak them for about 20 minutes beforehand, so they don't burn.
3. Grill the potato skewers unti the skins starts to get crispy and golden brown. This will take about 30 minutes, depending on the size of your potatoes. Keep an eye on them!
4. To serve, pour about 1/3 of a cup of good quality olive oil on a serving platter. You just want enough to make a thin layer on the plate. Season to taste with kosher salt and pepper. Then drizzle some warmed balsamic reduction over the oil. Put the potato skewers on the platter and turn them to give them a nice coating of the oil/reduction. Serve immediately.