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Perfect Grilled Potatoes

 
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Here's a great technique for grilling potatoes. By parboiling and skewering the potatoes you can deliver perfectly grilled on the outside and cooked on the inside.

Yield

6

servings

Prep

5

min

Cook

18

min

Ready

25

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 ½ pounds new potatoes
2 to 3-inch long, scrubbed and unpeeled, cut into wedges
1 ½ teaspoons salt
2 ½ tablespoons olive oil
or any vegetable oil
black pepper
to taste
*

Directions

In a large Dutch oven or a large pot, bring 4 quarts of water to a boil over high heat. Add 1 teaspoon of salt.

Half each potato and quarter each half. Skewer through the center of each potato with the skin facing out.

Drop the skewers into the boiling water and boil until a paring knife slips in and out of the potato easily, about 10 minutes.

While the potatoes are boiling, line a rimmed baking sheet with a paper towels. Use the tongs to remove the skewers onto the prepared baking sheet. Pat the potatoes dry with the additional paper towels.

Potatoes can be cooled to room temperature, covered with plastic wrap, and kept at room temperature for up to 2 hours.

Brush all sides of the potatoes with the olive oil or any vegetable oil, and sprinkle with salt and black pepper to taste.

Place the skewers on the hot grill, cook, turning the skewers twice with tongs, until all the sides are browned, about 3 minutes per side over high or medium-high heat; or 4 to 5 minutes per side over medium or medium-low heat.

Slide the hot potatoes off skewers into a medium bowl and ready to serve or use them to make your favorite summer salad with other grilled or fresh vegetables.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 14634% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 594mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 25%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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