These Skewered Phlippen Potatoes can go with any main. Par-cooked until tender, soaked in a creamy rosemary and Phlippens marinade, then grilled hot until the edges char. Pick your sauce: Original for pure smoke, Sweet Heat or Hot if you want a kick.
Prep: 15m (plus 1h to marinate) | Cook: 23m | Heat: Your call (Original, Sweet Heat or Hot)
Ingredients:
- 2 pounds red potatoes, quartered
- ½ cup water
- ½ cup light mayonnaise
- ⅓ cup Phlippens (your choice of sauce), plus extra for brushing
- ¼ cup dry white wine
- 2 tsp crushed dried rosemary
- 1 tsp garlic powder
- Vegetable oil, for the grill
- Wooden skewers, soaked in water for 30 minutes
The Gear:
- Microwave-safe bowl
- Large mixing bowl
- Wooden skewers
- Basting brush
- Outdoor grill
Instructions:
- The Par-Cook: Place the potatoes and water in a microwave-safe bowl. Microwave on high until just tender, about 15 minutes, stirring halfway through. Drain and let them steam for a few minutes to dry.
- The Marinade: In a large bowl, stir together the mayonnaise, ⅓ cup Phlippens, wine, rosemary and garlic powder. Add the drained potatoes and toss to coat. Cover and marinate in the fridge for 1 hour.
- The Fire: Preheat an outdoor grill for high heat and lightly oil the grate.
- The Skewer: Pull the potatoes from the marinade and thread them onto the soaked skewers.
- The Grill: Grill, covered, for 6 to 8 minutes, brushing occasionally with more Phlippens and turning halfway through.
- The Serve: Slide the potatoes off the skewers, serve hot and Phlippen enjoy.
Phlippen Tip: Let the potatoes steam dry after the microwave. Dry potatoes grab the marinade and get those crispy, charred edges on the grill.
Pro-Tips & Pairings:
- No Grill? Roast the marinated potatoes on a parchment-lined sheet at 425°F until golden.
- Drink This: A crisp white wine, the same one you used in the marinade.
- Hungry for More? Double up on skewers with our BBQ Grilled Shrimp Skewers.
