Grilled Potatoes

Grilled Potatoes Author: Canadian Living Credits: Grilled Potatoes

Have the potatoes boiled, skewered and ready to grill while the steak rests.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: June 2005

Ingredients

  • 24 new potatoes (2 to 3 lb/1 to 1.5 kg)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Spanish smoked mild paprika
  • 1/4 teaspoon Spanish smoked mild sweet paprika
  • 1/4 teaspoon salt

Method

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.

Nutritional facts <b>Per each of 8 servings:</b> about

  • Sodium 298 mg
  • Protein 2 g
  • Calories 111.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 19 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Grilled Potatoes

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