Skewered Grilled Potatoes

I debated about whether or not to rerun the recipe for the Lemon Refrigerator Cake, which is light and served chilled and always a hit, but this recipe showed up in my feed. Joe will tell you I prefer potatoes over pasta. For those who barbeque, I thought this would be a great accompaniment but it would go with any entrée. If the day is cool enough, it would be easy to make in the oven.

I haven't tried it yet, but we have small Yukons in the refrigerator. Red potatoes are coming on and those are always good. Speaking of red potatoes, my mom used to make creamed peas and new potatoes. So good. 

This recipe uses mayonnaise, which made me think about my daughter-in-law mentioning they put mayonnaise on corn-on-the-cob. She says it's delicious, but it will never happen in this household.  (Imagine an emoji with a yuk face.)

INGREDIENTS:

2 pounds red potatoes, quartered

½ cup water

½ cup light mayonnaise

¼ cup dry wine

2 tsp crushed dried rosemary

1 tsp garlic powder

Wood skewers, soaked in water for 30 minutes

DIRECTIONS:

Place potatoes and water in a microwave-safe bowl. Cook potatoes 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 gill for high heat and lightly oil grate.

Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turn half-way through. Remove potatoes from skewers and serve hot.

MY NOTES:

I'm going to make these soon. We have boxed wine for cooking so will use that. What would be a nice additive is Parmesan Cheese; the kind that come in a jar.

What foods do you think of when it is hot? We all still get hungry but don't want to fuss with cooking, right?

ENJOY