• 2 Ratings

Look for a mix of colors when choosing your potatoes for an unexpectedly colorful dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a small saucepan heat oil and garlic over medium-low heat for 5 to 10 minutes or just until garlic starts to brown. Remove from heat. Using a slotted spoon, transfer garlic to a food processor; set aside. Transfer 1 tablespoon of the oil to a large bowl. Stir in the 1/2 teaspoon salt and the black pepper; set aside. Cool and save remaining oil for another use (such as for dipping bread or making salad dressing).

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  • In a covered Dutch oven cook potatoes in enough boiling salted water to cover for 8 to 10 minutes or just until potatoes are tender; drain. Rinse with cold water; drain again.

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  • Add potatoes to the oil mixture in large bowl; toss gently to coat. On eight 8- to 10-inch skewers*, thread potatoes, leaving 1/4 inch between pieces.

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  • For a charcoal grill, place potato skewers on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until potatoes are light brown, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place potato skewers on grill rack over heat. Cover and grill as above.)

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  • Meanwhile, for aioli, add bread, mayonnaise, lemon juice, shallot, the 1/4 teaspoon salt, cayenne pepper, and saffron to garlic in food processor. Cover and process until nearly smooth, adding the water gradually through the feed tube. Stir in parsley.

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  • Serve potatoes with aioli.

*Tip:

If using wooden skewers, soak them in water for at least 30 minutes before grilling.

Nutrition Facts

222 calories; 13 g total fat; 2 g saturated fat; 7 g polyunsaturated fat; 1 g monounsaturated fat; 5 mg cholesterol; 334 mg sodium. 24 g carbohydrates; 2 g fiber; 1 g sugar; 3 g protein;

Reviews

2 Ratings
  • 5 star values: 2
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