Skewered New Potatoes and Onions
- Active Time 25m
- Total Time 2h 40m
Serves 6 as an accompaniment
If you cannot find tiny pearl (pickling) onions, peel a white or red (Spanish) onion and cut it into wedges. Do not cook the onion wedges before threading them onto skewers. To use wooden skewers, first soak them in water for 30 minutes.
- For The Vegetables:
- 2 pounds whole tiny new red potatoes
- 6 ounces unpeeled pearl (pickling) onions
- For The Marinade:
- 2 ounces olive oil
- 2 tablespoons lime or lemon juice
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dillweed
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
FOR THE VEGETABLES:
Cut any large potatoes in half. In a large saucepan, cook the potatoes in a small amount of boiling salted water for 10 minutes; drain. Cook the onions in boiling salted water for 5 minutes; drain and rinse in cool water. Trim off the stem ends of each onion and pop off the skins with fingers. Thread the potatoes and onions alternately on six 12-inch skewers. Place in a shallow nonaluminium baking dish.
FOR THE MARINADE:
In a screw-top jar, combine the olive oil, lime juice, dill, garlic, salt and pepper. Cover and shake till combined. Pour the marinade over the vegetable skewers; let stand at room temperature for 1 to 2 hours, turning occasionally.
Remove the skewers from the dish, reserving marinade. Cook on a medium-hot grill for 10 to 15 minutes, or till tender. To serve, remove the vegetables from the skewers. Toss with remaining marinade.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
157 calories; 5g total fat; 0mg cholesterol; 58mg sodium; 24g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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