Grilled potatoes on a stick: What fun!
We expanded on this idea from Stix Mediterranean Grill in New York City and created this recipe, which was a hit on Memorial Day.
Stix flavored the skewers Greek-stye, with crumbled feta cheese and oregano (shown in the photo).
We made them more colorful, alternating the potato slices with copacetic ingredients: grape tomatoes, gherkins and olives. You can add whatever you like, from colorful bell pepper strips to pearl onions. For kids of all ages, how about frankfurter chunks?
We left the skins on the potatoes: better nutrition and no peeling time!
1. BOIL potatoes to an al dente consistency.
2. DRAIN and set aside. When cool to touch, halve the potatoes and thread onto skewers, alternate potatoes with cherry tomatoes, gherkins, olives, etc.
3. GRILL and serve hot, with or without a dipping sauce.
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