I consider potatoes to be a winter vegetable, either roasted in the oven or cut up in stews and soups that warm the soul when it’s bitter cold outside. But here it is June and last week nearly every booth at our local farmer’s market featured freshly harvested baby potatoes.
The latest issue of Weight Watcher’s magazine features an ingenious recipe for warm-weather potatoes using the grill. Summer bonus: no heating up the oven and the kitchen.
How do you get potatoes to cook thoroughly on the grill? You microwave them first, (I know, I wasn’t crazy about this step until I tried it) until they’re just tender, then you skewer and grill them. The upside of this method is that you can prepare the potato skewers well ahead of meal time and then, after you’ve grilled the main course (in our case, a spatchcocked chicken), you toss the skewers onto the grill for a few minutes to give them grill-marks.
These looked like they took a lot more effort than they did because I got most of the work (which was minimal anyway) done ahead of time, and they were delicious even at room temperature.
Great summer starchy veg. Healthy too. As we ate them last night, daughter Elizabeth said, “Wow, Weight Watchers has changed!”
Haven’t we all?
3/4 lb. white baby potatoes (about 1″ each)
3/4 lb. red baby potatoes (about 1″ each)
1/4 cup water
1 Tbsp. olive oil
2 tsp. rosemary, chopped
1 tsp. garlic, minced
1 tsp. kosher salt
1/2 tsp. pepper
Rinse potatoes and place in a large microwave-safe bowl with 1/4 cup water. Cover and cook on high until potatoes are just tender, about 8 to 10 minutes. Drain well and set aside until cool enough to handle.
In a medium bowl toss potatoes with olive oil, rosemary, garlic, salt and pepper. Skewer 5 potatoes on each of 6 bamboo (or metal) skewers, alternating white and red potatoes on each skewer.
Grill potatoes until grill marks are evident, about 5 minutes.
Serves 6 (1 skewer per serving)
WW Points per serving: 3