June 29, 2013
Cook’s Country June/July issue
Grilled Red Potato Skewers
For June’s challenge, I did a full meal that included the main course of Grilled Chicken Leg Quarters, and two side dishes of Grilled Jalapeño and Lime Shrimp Skewers, and Grilled Red Potato Skewers. This is the second dish:
1/2 cup olive oil
6 garlic cloves
1 tablespoon chopped fresh rosemary
1 1/2 pounds small red potatoes, unpeeled, halved
2 tablespoons minced fresh chives
1. Combine oil, garlic, and 1/2 teaspoon salt in small bowl. Microwave until garlic is golden brown, about 2 minutes. Stir in rosemary.
2. Thread potatoes onto skewers. Place in single layer on large plate, brush all over with 1/4 cup oil mixture, and season liberally with salt. Microwave until potatoes offer slight resistance when pierced with tip of paring knife, flipping halfway through microwaving, about 8 minutes.
3. Grill potatoes, covered, over hotter part of barbecue until marked on both sides, about 2 minutes per side. Move potatoes to cooler part of grill and continue to cook, covered, until tender, 5-8 minutes longer. Sprinkle with chives and serve.
(Note: I halved this recipe for just the two of us, and it worked just as yummily!)