Grilled Potatoes
Have the potatoes boiled, skewered and ready to grill while the steak rests.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 111 |
| pro | 2 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 19 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 298 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
| vit C | 20% |
| folate | 4% |
-
24 small new potatoes (2 to 3 lb/1 to 1.5 kg)
2 tbsp (25 mL) extra-virgin olive oil
1/4 tsp (1 mL) Spanish smoked mild paprika or sweet paprika
1/4 tsp (1 mL) salt
Preparation:
In saucepan of boiling salted water, cover and boil potatoes until almost tender, about 15 minutes. Drain and let cool. Thread onto skewers. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Place skewers on greased grill over medium-high heat; brush with some of the oil. Close lid and grill, brushing often with remaining oil, until hot and skins are crisp, 10 to 15 minutes. Transfer to serving dish; sprinkle with paprika and salt.
Source
Canadian Living Magazine: June 2005
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