Fire Roasted Red Potato Skewers

Last Memorial Day – as in 2015 – these awesome, easy potato skewers were part of a Memorial Day Menu – Something for Everyone. It’s time for them to step up to the forefront – center stage. There are so many great barbecue recipes. Being a creature of habit, I usually serve up Country Style Seasoned Fried Potatoes – love them with grilled Tri-Tip or smokey barbecued ribs. Maybe it’s the country girl in me, but there’s just something about meat cooked over a sizzling fire that screams “fried  potatoes”. It’s time to think outside the box.

Another plus (strange, I know) is the use of mayonnaise as a marinade. Those of you who have been around awhile know that I use mayonnaise like others (Hubby and Kiddo spring to mind) use ketchup. Hey, I dip my French Fries in mayo. So any time I get my mayo fix is a good thing.

Fire Roasted Red Potato Skewers
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

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.

Once potatoes are cooked, pull from the grill and stack them in a serving pan or piled high on a platter. Serve with your favorite grilled meat such as Tri-tip With Dry Rub Spices or Baby Back Ribs.

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