Ah, the potato. Often forgotten, or relinquished to the potato salad, buried under a thick coating of mayonnaise. Why not celebrate it’s versatility by skewering some potato kabobs, making an easy yet flavorful marinade and firing up the grill?
And though potatoes are thought of as starchy, empty-calorie food, they are actually quite nutritious. In fact, one medium potato (5.3 ounces with skin) contains:
1) 45 percent of the daily value for vitamin C, 10 percent of B6 and 8 percent of fiber
2) As much or more potassium (620mg) as spinach, broccoli or a banana
3) Only 110 calories, zero fat and no gluten
Not to mention, there are several types of potatoes to enjoy, including five different types of Wisconsin potatoes. Here is a quick-guide to help you purchase the right potato for your favorite dishes:
Russet — Best used for baked dishes, or when making French fries or mashed potatoes; available year-round.
Round white — Great for casseroles, gratins, soups, salads or roasted; available year-round.
Round red — Best boiled, steamed, roasted or served in salads; available late summer to early fall.
Yellow flesh — Can be baked, mashed or roasted; available from late summer to early spring.
Blue and purple — Great for baked dishes, microwaved or steamed; available in the fall.
Russets are also great for grilling. Make them a part of your summer barbecues with this simple, yet light and flavorful grilled potato kabobs recipe. It can be the star entree of the show, an appetizer or a side.
Special Diet Notes: Grilled Potato Kabobs
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan / plant-based and optionally vegetarian. Just be sure to pick your sausage wisely when making these potato kabobs, to suit your allergy or special diet needs.
- ¼ Cup Extra Virgin Olive Oil
- 3 Cloves Garlic, minced
- 2 Tablespoons Chopped Fresh Herbs (such as basil, rosemary, marjoram and sage)
- ½ Teaspoon Sea Salt, or to taste
- Juice of 1 Fresh Lemon
- Freshly Ground Black Pepper, to taste
- 1 Pound Russet Potatoes, scrubbed
- 1 (12 Ounce) Package Precooked Chicken Sausage, sliced ¼-inch-thick on the diagonal (optional – omit for vegetarian or use a vegan sausage alternative)
- 2 Ears Fresh Corn, cut into 1-inch pieces
- 1 Zucchini, sliced ¼-inch-thick on the diagonal
- Heat olive oil in small saucepan until very hot; remove from heat and stir in garlic. Let cool, then stir in herbs, salt, lemon juice and pepper; set aside.
- Place potatoes in medium microwave-safe bowl and cover with lid or plastic wrap. If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent.
- Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave.
- When cool enough to handle, cut into large chunks.
- Thread potatoes, sausage and vegetables on skewers.
- Grill the skewers over medium-high heat for about 10 minutes, turning frequently and brushing with a little of herb mixture during the last few minutes of cooking.
- Remove from grill and place on platter; drizzle with remaining herb mixture.