When we imagine Idahoan kebabs, they look a little something like this (glance above). Char-grilled, topped with salty cheese and stabbed through the heart with a skewer.
After devouring the first skewer you'll start to feel like that poor, unfortunate orphan in Oliver Twist, "Please sir, I want some more!"
These potatoes would do any steak proud. Idaho, this one is for you!
ROASTED GARLIC-PARMESAN POTATO LOLLIPOPS
PREP TIME: 15 minutes
COOK TIME: 10 to 20 minutes
RECOMMENDED PELLETS: Any
SERVES: about 4
8-10 red bliss potatoes, halved
4-5 bamboo skewers, soaked in water
1/2 cup olive oil (you could use an herb infused oil and then omit the garlic and rosemary)
2 cloves garlic, minced
1-2 springs rosemary, leaves minced
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 cup parmesan cheese, grated
Halve the potatoes and poke each several times with a fork or skewer. Put the potatoes in a large bowl and toss with the minced garlic, rosemary leaves, a few tablespoons of the olive oil, kosher salt and pepper.
Microwave the potatoes for 4 minutes. Then gently toss them and microwave for another 3 minutes.
Skewer the potato halves threading about 4 or 5 potato halves on each skewer. Brush the potatoes with a little more olive oil.
Start the Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Turn the heat up to High heat and let preheat, lid closed, for 10 to 15 minutes.
Place the potato skewers on the Traeger, cut side down, and grill until the sides begin to brown (4-7 minutes).
Flip and grill another 7-10 minutes skin side down. They are done when a sharp knife tip easily penetrates the sides.
Remove the potatoes to a platter and top while warm with some grated parmesan cheese.
Roasted Garlic Parm Potatoes Recipe.docx (12.99 kb)