Ingredients:
2 lb. red potatoes (about 8)
1/4 c. water
3/4 c. mayonnaise
2 Tbsp. dijon mustard
1/2 tsp. black pepper
2 Tbsp. grated Parmesan cheese
Directions:
Prick potatoes with a fork; place in a 3 quart microwaveable casserole. Add water; cover with lid. Microwave on high 10-12 minutes or until potatoes are almost tender. Drain; rinse with cold water. Cool.
Cut potatoes into quarters. Mix mayonnaise, mustard and pepper in a large bowl. Add potatoes; toss to coat. Refrigerate 1 hour.
Heat greased grill to medium heat. Thread potatoes onto 8 small metal skewers; brush with mayo mixture remaining in the bowl. Grill 8-10 minutes or until potatoes are tender and golden brown, turning after 5 minutes. Transfer to a platter; sprinkle with cheese.
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