Baby Red Potato Skewers with Paprika Aioli
Prep: 15 minutes plus soaking
Grill: 12 minutes • Serves: 4
8 (10-inch) wooden skewers
16 baby red potatoes, halved lengthwise (about 1-1/4 pounds)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon smoked paprika
16 baby red potatoes, halved lengthwise (about 1-1/4 pounds)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
1/3 cup mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon smoked paprika
1. Soak skewers in water 20 minutes. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss potatoes, oil, salt and pepper. Thread potatoes onto skewers; place on hot grill rack, cover and cook 12 minutes or until tender, turning once. Transfer to large plate; sprinkle with parsley.
2. In small bowl, stir garlic, mayonnaise, lemon juice and paprika. Makes about 1/3 cup.
3. Serve skewers with aioli.
Approximate nutritional values per serving (2 skewers, 4 teaspoons aioli):
304 Calories, 21g Fat (3g Saturated), 8mg Cholesterol,
279mg Sodium, 26g Carbohydrates, 3g Fiber, 3g Protein