Joan's skewered new potatoes

4 servings

Ingredients

Quantity Ingredient
12 To 15 tiny whole new potatoes
2 tablespoons Water
¼ cup Mayonnaise or salad dressing
2 tablespoons Chicken broth
¼ teaspoon Dried Italian seasoning, crushed
1 dash Garlic powder

Directions

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING Joan Laux of Valparaiso, Indiana (20 miles southeast of Gary), knows how to serve potatoes: hot off the grill! These standout spuds marinate in a mixture of Italian spices before Joan skewers and barbecues them.

1. Scrub potatoes. Cut each in half, or quarter extra-large potatoes.

Place in a microwave-safe 1½-quart casserole with the water.

Microcook, covered, on 100% power (high) for 4 to 5 minutes or till just tender, stirring once. Drain and cool the potatoes slightly.

2. In a medium bowl, stir together mayonnaise or salad dressing, chicken broth, Italian seasoning and garlic powder till well combined. Add potatoes; toss to coat. Cover and chill the mixture for at least 1 hour.

3. Thread potatoes onto 4 long skewers, leaving about ¼ inch between pieces. Grill kabobs in an uncovered grill directly over medium coals 12 to 14 minutes or till golden, turning occasionally.

Makes 4 to 6 side-dish servings. Source: Midwest Living, August 1995

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