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20 minutes
20 minutes
100 minutes
- 2 pounds red potatoes, quartered
- 0.5 cup water
- 0.5 cup light mayonnaise
- 0.25 cup dry white wine
- 2 teaspoons crushed dried rosemary
- 1 teaspoon garlic powder
- wooden skewers, soaked in water for 30 minutes
- In a microwave-safe bowl, place the potatoes and water. Microwave on high until the potatoes are just tender, about 15 minutes, stirring halfway through. Drain the potatoes and let them steam for a few minutes to dry.
- Combine mayonnaise, wine, rosemary, and garlic powder in a large bowl. Add drained potatoes and mix until coated. Cover and refrigerate to marinate for 1 hour.
- Preheat the outdoor grill to high heat and lightly oil the grate.
- Take the marinated potatoes out, thread onto skewers, and grill covered for 6 to 8 minutes. Brush with marinade during cooking and turn halfway through. Remove from skewers and serve piping hot.
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