Herbed two-potato skewers
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boiling potatoes (about 1 pound) | |
| 2 | smalls | Sweet potatoes or yams (about 1 1/2 pound) |
| ½ | cup | Olive oil |
| 2 | tablespoons | Chopped fresh parsley |
| 1 | tablespoon | Chopped fresh tarragon OR- thyme (1 tsp. dried) |
| ¼ | teaspoon | Red pepper flakes |
| ½ | teaspoon | Freshly ground pepper |
| ½ | teaspoon | Salt |
Directions
Prepare a fire in the grill. Position an oiled grill rack 4 inches above the fire. Steam all the potatoes on a rack over boiling water until they are barely tender when pierced, 15-20 minutes. Remove to a large bowl and cover with cold water. Let stand for about 2 minutes, then drain and pat dry. Cut the potatoes into 1½ inch chunks and thread them onto skewers. In a small bowl whisk together the oil, parsley, tarragon, red pepper flakes, pepper, and salt; set aside.
Arrange the skewers on the grill rack. Grill, turning frequently and brushing occasionally with the oil-herb mixture until the potato skins are well browned, about
10 minutes.
Nutritional information per serving (6): 260 calories, 3g protein, 9g fat ( 1g saturated), 41g carbohydrates, 0mg cholesterol, 196mg sodium Exchanges: 2 breads, 1 fruit, 1 ½ fat Copyright Whole Foods Market, 1995, wfm@...
() Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias