Skewered Grilled Potatoes

New potatoes coated in a rosemary and garlic marinade then skewered and grilled.

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2 pounds red potatoes, quartered

1/2 cup water

1/2 cup light mayonnaise

1/4 cup dry white wine

2 teaspoons crushed dried rosemary

1 teaspoon garlic powder

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.

Skewered Grilled Potatoes

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