Skewered mesquite grilled potatoes
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Mesquite chips |
| 6 | larges | Red potatoes; scrubbed |
| 1 | tablespoon | Olive oil |
| 2 | teaspoons | Blackening seasoning mix |
| Salt to taste | ||
| Fat free or reduced fat sour cream | ||
Directions
Cover mesquite chips with cold water and soak 20 minutes. Place potatoes on paper towel in microwave oven. Cook at HI power 4 minutes. Rotate potatoes and turn over. Continue cooking at HI until potatoes are almost tender, about 3-4 minutes. Immediately transfer to sink or large bowl of cold water to stop cooking.
When potatoes are cool enough to handle, drain and pat dry with paper towels. Cut potatoes in half lengthwise; thread onto skewers. Brush evenly with oil; sprinkle with seasoning blend.
Drain mesquite chips; scatter over medium-hot coals. Grill potatoes on covered grill until tender and browned, turning once, about 6-8 minutes.
Sprinkle with salt to taste and serve with sour cream, if desired. Makes 12 potato halves or 6 side-dish servings of 1 potato each. | NOTES : 2 grams of fat per potato.
Recipe by: July 1996 Vegetarian Times Converted by MM_Buster v2.0l.