A new take on potatoes. Potatoes are grilled, served on a skewer like a kabob and topped off with a flavorful sauce made with parsley and chives.

32 small new potatoes, cleaned

4 tablespoons vegetable oil

1/2 cup olive oil

6 tablespoons red wine vinegar

1 teaspoon Dijon-style mustard

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1 shallot, minced

2 tablespoons chopped parsley

2 tablespoons minced chives

1. Rub potatoes well with vegetable oil.

2. Skewer potatoes onto 8 skewers (4 potatoes per skewer), leaving some space between potatoes.

3. Grill over moderately hot fire, turning once, for about 20-25 minutes, until potatoes are tender.

4. Meanwhile, whisk together remaining ingredients.

5. Arrange skewers on serving platter; twist each potato open slightly with a fork and drizzle with the dressing, turning each skewer to coat potatoes well.

Serves 8.
 

Recipe courtesy of the National Pork Board.

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