Skewered Grilled Potatoes

Prepare time: 20 min
Cook: 20 min
Ready in: 1 hr 40 min

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


  • 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


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.

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.

Preheat an outdoor grill for high heat and lightly oil grate.

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.


Partner Tip

  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 137 calories; 5.2  19.9  2.4  5  109