Best Skewered Potatoes Recipes

GRILLED SKEWERED RED POTATOES

Steps:

• Boil potatoes until tender but not too soft. (I cook mine in the microwave.).
• 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.

SKEWERED GRILLED RED POTATOES

Steps:

• Place potatoes and water in 2 quart casserole dish, cover, and microwave on high 12-15 minutes, or until tender, stirring halfway through.
• Drain.
• Mix remaining ingredients, stir in potatoes gently.
• Cover, refrigerate 1 hour.
• Drain, reserving salad dressing mixture.
• Arrange potatoes on skewers.
• Place on grill over hot coals.
• Grill, covered for 4 minutes.
• Turn skewers, brush with reserved mixture, grill 4 minutes longer uncovered to crisp outside, covered if soft outside is preferred.

SKEWERED POTATOES

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.

SKEWERED GRILLED POTATOES

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.

MEDITERRANEAN SKEWERED POTATOES

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.

SKEWERED CHICKEN 'N' SWEET POTATOES

Steps:

• Place sweet potatoes and water in a large microwave-safe dish. Cover and microwave on high for 8 minutes or until tender; drain and set aside. , In a small bowl, combine the oil, lemon juice, Worcestershire sauce, garlic, pepper and salt. Place chicken in a large resealable plastic bag; add half of the marinade. Place onions and sweet potatoes in another large resealable plastic bag; add remaining marinade. Seal bags and turn to coat; refrigerate for 30 minutes., In a small bowl, combine the butter, molasses, chipotle peppers and lemon zest. Cover and refrigerate until serving., Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the chicken, sweet potatoes and onions. Grill, covered, over medium-hot heat for 6-8 minutes on each side or until chicken is no longer pink. Serve with chipotle molasses butter.