Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 people

Ingredients

  • 6 PEI Red-Skin Potatoes quatered
  • 1/2 cup olive oil
  • 1/4 cup Fresh Basil or Rosemary chopped
  • 1 large Yellow Pepper cut into 1'' pieces
  • 1 large Red Onion cut into 1'' pieces
  • 8 Wooden Skewers
  • Salt and Pepper to taste

Instructions

  • Preheat grill to medium-high heat
  • Quarter each potato and place in a pot of lightly salted, cold water. Bring to a boil, reduce heat and simmer for approximately 10-15 minutes or until a knife inserts with little resistance. Allow potatoes to cool slightly.
  • While the potatoes are cooking, put the skewers in a dish of warm water to soak for 15 minutes. This step prevents the skewers from burning on the grill.
  • Mix together the olive oil and basil or rosemary. Set aside.
  • When the potatoes are done, begin to place the vegetables onto the skewer, alternate the potatoes with the onion/pepper and place a potato on each end.
  • Brush the assembled kebabs with the herbed oil and season with salt & pepper.
  • Grill, turning occasionally until the vegetables are tender; approximately 9 to 10 minutes. Brush with the remaining herb oil occasionally.
  • Serve immediately as a side dish with one of the following dips if desired.
Nutrition Facts
PEI Red-Skin Potato Kebabs
Amount per Serving
Calories
390
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
4
g
25
%
Carbohydrates
 
33
g
11
%
Fiber
 
4
g
17
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
140.3
mg
170
%
Calcium
 
60
mg
6
%
Iron
 
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

  • Toss the kebabs in your favourite vinaigrette after removing them from the grill; serve immediately.
Contributed by Half Your Plate Industry Partner PEI Potatoes

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