PEI Red-Skin Potato Kebabs

Name: PEI Red-Skin Potato Kebabs
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 6 PEI Red-Skin Potatoes (quatered); 1/2 cup olive oil; 1/4 cup Fresh Basil or Rosemary (chopped); 1 large Yellow Pepper (cut into 1'' pieces); 1 large Red Onion (cut into 1'' pieces); 8 Wooden Skewers; Salt and Pepper (to taste)

Feb 12, 2015

PEI Red-Skin Potato Kebabs

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Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Dishes

Servings people

Calories 390 kcal

Ingredients

6 PEI Red-Skin Potatoes quatered
1/2 cup olive oil
1/4 cup Fresh Basil or Rosemary chopped
1 large Yellow Pepper cut into 1'' pieces
1 large Red Onion cut into 1'' pieces
8 Wooden Skewers
Salt and Pepper to taste

Instructions

Preheat grill to medium-high heat
Quarter each potato and place in a pot of lightly salted, cold water. Bring to a boil, reduce heat and simmer for approximately 10-15 minutes or until a knife inserts with little resistance. Allow potatoes to cool slightly.
While the potatoes are cooking, put the skewers in a dish of warm water to soak for 15 minutes. This step prevents the skewers from burning on the grill.
Mix together the olive oil and basil or rosemary. Set aside.
When the potatoes are done, begin to place the vegetables onto the skewer, alternate the potatoes with the onion/pepper and place a potato on each end.
Brush the assembled kebabs with the herbed oil and season with salt & pepper.
Grill, turning occasionally until the vegetables are tender; approximately 9 to 10 minutes. Brush with the remaining herb oil occasionally.
Serve immediately as a side dish with one of the following dips if desired.