If this recipe seems familiar, you are right. Last year, they were part of my Father’s Day collection. This year I plan to include these fire-cracker potatoes as part of our Independence Day Celebration. These awesome, easy potato skewers are great with just about anything from your grill. It’s only natural that these potatoes step forward and take center stage. There are so many great barbecue recipes. A great side is just as important.
Being a creature of habit, I usually serve up Country Style Seasoned Fried Potatoes 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 taters”. It’s recipes like this one that lets me think outside the box.
Another plus (strange, I know) is that these beautiful potatoes 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 anytime I get to indulge 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 Barbecue, Beer-Can Chicken or Smoked Baby Back Ribs.