Skewered Grilled Potatoes
These tasty potato skewers, flavored with rosemary and garlic, are grilled until crispy and tender. Great for summer barbecue parties.
red potatoes, quartered
2
pounds
water
½
cup
light mayonnaise
½
cup
dry white wine
¼
cup
crushed dried rosemary
2
teaspoons
garlic powder
1
teaspoon
wooden skewers, soaked in water for 30 minutes
 Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
  In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
  Preheat an outdoor grill for high heat and lightly oil grate.
  Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.
