Skewered Grilled Potatoes

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New potatoes coated in a rosemary and garlic marinade then skewered and grilled

Ingredients:

• 2 pounds red potatoes, quartered
• 1/2 cup water
• 1/2 cup light mayonnaise
• 1/4 cup dry white wine
• 2 teaspoons crushed dried rosemary
• 1 teaspoon garlic powder
• wooden skewers, soaked in water for 30 minutes

Instructions:

1. Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
2. In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
3. Preheat an outdoor grill for high heat and lightly oil grate.
4. Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

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