Easy Potato Skewers Recipes

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EASY POTATO SKEWERS



Easy Potato Skewers image

Some pre-grill microwave time makes these Easy Potato Skewers quick to make. Sprinkle Easy Potato Skewers with Parmesan when they're hot off the grill.

Provided by My Food and Family

Categories     Holiday & Special Occasion Recipes

Time 1h45m

Yield 8 servings

Number Of Ingredients 6

2 lb. red potatoes (about 8)
1/4 cup water
3/4 cup KRAFT Real Mayo Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/2 tsp. black pepper
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Prick potatoes with fork; place in 3-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 10 to 12 min. or until potatoes are almost tender. Drain; rinse with cold water. Cool.
  • Cut potatoes into quarters. Mix mayo, mustard and pepper in large bowl. Add potatoes; toss to coat. Refrigerate 1 hour.
  • Heat greased grill to medium heat. Thread potatoes onto 8 small metal skewers; brush with mayo mixture remaining in bowl. Grill 8 to 10 min. or until potatoes are tender and golden brown, turning after 5 min. Transfer to platter; sprinkle with cheese.

Nutrition Facts : Calories 240, Fat 19 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 1 g, Protein 2 g

RED POTATO SKEWERS



Red Potato Skewers image

As a busy mother of three boys, I love to find good grilling recipes that my husband can use. A seasoned mayonnaise mixture keeps these quartered potatoes moist and heavenly. -Dawn Finch, Prosser, Washington

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 pounds red potatoes (about 6 medium), quartered
1/2 cup water
1/2 cup mayonnaise
1/4 cup chicken broth
2 teaspoons dried oregano
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

Steps:

  • Place the potatoes and water in an ungreased microwave-safe 2-qt. dish. Cover and microwave on high for 10-12 minutes or until almost tender, stirring once; drain. In a large bowl, combine the remaining ingredients; add potatoes. Cover and refrigerate for 1 hour. , Drain, reserving mayonnaise mixture. On six metal or soaked wooden skewers, thread potatoes. , Grill, uncovered, over medium heat for 4 minutes on each side, brushing occasionally with reserved mayonnaise mixture or until potatoes are tender and golden brown.

Nutrition Facts : Calories 231 calories, Fat 14g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 307mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein.

SKEWERED GRILLED POTATOES



Skewered Grilled Potatoes image

New potatoes coated in a rosemary and garlic marinade then skewered and grilled.

Provided by kimberlyj

Categories     Side Dish     Potato Side Dish Recipes

Time 1h40m

Yield 8

Number Of Ingredients 7

2 pounds red potatoes, quartered
½ cup water
½ cup light mayonnaise
¼ cup dry white wine
2 teaspoons crushed dried rosemary
1 teaspoon garlic powder
wooden skewers, soaked in water for 30 minutes

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.

Nutrition Facts : Calories 136.6 calories, Carbohydrate 19.9 g, Cholesterol 5.3 mg, Fat 5.2 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 108.8 mg, Sugar 1.9 g

RED POTATO SKEWERS WITH GARLIC AND MUSTARD



Red Potato Skewers with Garlic and Mustard image

Categories     Garlic     Mustard     Potato     Side     Broil     Vegetarian     Backyard BBQ     Summer     Tailgating     Vegan     Bon Appétit

Number Of Ingredients 8

1 1/2 pounds small red-skinned new potatoes (about 1 to 1 1/2 inches in diameter), scrubbed, halved
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh rosemary
1/2 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
6 metal skewers or wooden skewers soaked in water 30 minutes

Steps:

  • Makes 6 servings. Line baking sheet with heavy-duty foil. Cook potatoes in large pot of boiling salted water just until tender when pierced with sharp knife, about 10 minutes. Drain; cool 10 minutes.
  • Meanwhile, whisk oil and next 5 ingredients in large bowl to blend.
  • Add potatoes to dressing and toss to coat. Thread potatoes onto skewers, cut side up. Place on prepared baking sheet. (Skewers can be assembled 4 hours ahead. Cover; let stand at room temperature.)
  • Preheat broiler, positioning rack 6 inches from heat source. Broil potato skewers until browned and bubbly, turning halfway through cooking time, about 10 minutes total.

POTATOES ON SKEWERS



Potatoes on skewers image

Try something different with potatoes

Provided by Merrilees Parker

Categories     Dinner, Lunch, Side dish, Vegetable

Time 20m

Number Of Ingredients 6

new potatoes
large, salad onions , peeled, halved
fresh bay leaves
a splash of olive oil
sea salt
salt or your favourite dips, to serve

Steps:

  • Par-boil new potatoes for five minutes, then thread on skewers with some large, peeled, halved salad onions and fresh bay leaves. Brush with olive oil and sprinkle with sea salt. BBQ or grill for about 10 minutes turning occasionally. Serve simply with salt or your favourite dips - soured cream or mayonnaise-based ones would be great.

ROASTED POTATO KABOBS



Roasted Potato Kabobs image

Make and share this Roasted Potato Kabobs recipe from Food.com.

Provided by Annacia

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs small potatoes, such as purple Dutch yellow, fingerlings, new reds
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons olive oil
2 tablespoons snipped fresh thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

  • Soak four 8-inch wooden skewers in water for 30 minutes.
  • Scrub potatoes.
  • Cut any large potatoes in half.
  • In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain.
  • Or place potatoes in a microwave-safe bow with 2 tablespoons water, cook covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
  • Preheat oven to 475 degree F.
  • Thread potatoes on the 4 soaked wooden skewers.
  • Place kabobs on a baking sheet.
  • In a small bowl combine melted butter and olive oil.
  • Brush potatoes with butter mixture.
  • Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown.

Nutrition Facts : Calories 231.3, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 342.1, Carbohydrate 27.1, Fiber 4.3, Sugar 2, Protein 3

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