Grilled Potatoes
Ingredients
- 3 pounds baby potatoes
- 8-10 12" skewers
- 1/4 cup Bacon EVOO
- 1 TBSP Orange, ginger and garlic Sea Salt
- Black pepper to taste
- 2 TBSP grated parmesan cheese
- 2 TBSP chopped fresh parsley or chives
- Pomegranate Balsamic or Fig or Cherry
Instructions
- Place potatoes in a large pot or Dutch Oven and cover by 1" with cold water. Bring to boil over high heat, then reduce to a simmer. Cook until just fork tender, 15-20 minutes. Drain and transfer to a plate to cool to room temperature.
- Mix EVOO, sea salt and pepper. Set aside
- Preheat a grill to medium high heat (400-450). Soak skewers in water
- Place 3-4 potatoes on a skewer . Brush all over with the EVOO mixture. Place the skewers over direct heat on the grill and cook until golden and a little charred, about 6-8. minutes per side.
- Transfer to a serving platter. Brush with any remaining EVOO mixture, then sprinkle with parmesan cheese and fresh herbs.
- Drizzle with balsamic
