Mediterranean Skewered Potatoes Recipes

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SKEWERED GRILLED POTATOES



Skewered Grilled Potatoes image

New potatoes coated in a rosemary and garlic marinade then skewered and grilled.

Provided by kimberlyj

Categories     Side Dish     Potato Side Dish Recipes

Time 1h40m

Yield 8

Number Of Ingredients 7

2 pounds red potatoes, quartered
½ cup water
½ cup light mayonnaise
¼ cup dry white wine
2 teaspoons crushed dried rosemary
1 teaspoon garlic powder
wooden skewers, soaked in water for 30 minutes

Steps:

  • Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
  • In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
  • Preheat an outdoor grill for high heat and lightly oil grate.
  • Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.

Nutrition Facts : Calories 136.6 calories, Carbohydrate 19.9 g, Cholesterol 5.3 mg, Fat 5.2 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 108.8 mg, Sugar 1.9 g

MEDITERRANEAN HANGER STEAK AND POTATOES



Mediterranean Hanger Steak and Potatoes image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 16

3 tablespoons zaatar
1 tablespoon dried oregano
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
Four 6-ounce hanger steaks
1 1/2 pounds baby red potatoes
2 tablespoons white wine vinegar
1/2 teaspoon white miso
2 tablespoons chopped fresh flat leaf parsley
1 tablespoon chopped fresh dill
1 tablespoon drained capers
2 cups medium diced heirloom or vine ripe tomatoes
1 cup sliced Persian cucumber
1/4 cup mixed olives, sliced in half
1 cup crumbled feta

Steps:

  • Combine zaatar, oregano, cumin and a generous pinch of salt and pepper in a small bowl. Drizzle in 1/4 cup olive oil until a thick paste forms. Rub the steaks with the spice mixture and let sit at room temperature for 45 minutes.
  • Meanwhile, place the potatoes in a large pot and cover with cold water by 2 inches. Season water generously with salt and bring to a low boil over medium heat. Let cook until the potatoes are slightly tender but not cooked through entirely, 20 to 25 minutes. Drain, and once cool enough to handle, thread 4 or 5 potatoes on each of 5 metal skewers.
  • Whisk together white wine vinegar, miso and 2 tablespoons olive oil in a large bowl. Add parsley, dill and capers. Add tomatoes, cucumber and olives and season with salt and pepper. Toss to coat and set aside.
  • Preheat the grill or a grill pan to medium-high heat. Grill the steaks to desired doneness, 4 to 5 minutes per side for medium. Let rest for 5 to 10 minutes before slicing.
  • Meanwhile, drizzle remaining 2 tablespoons olive oil over potatoes and sprinkle generously with salt and pepper. Grill until skin is crispy and potatoes are cooked through, 4 to 5 minutes per side.
  • Slice steaks 1 1/2-inch thick and top with salad. Sprinkle with feta and serve with grilled potatoes.

MEDITERRANEAN SKEWERED POTATOES



Mediterranean Skewered Potatoes image

One more way to spice up simple potatoes! These are great served alongside a grilled steak or lamb chops!

Provided by Lori Loucas

Categories     Potatoes

Time 40m

Number Of Ingredients 7

1 lb baby red potoatoes
olive oil, to coat
1 1.2 Tbsp fresh garlic, minced
kosher salt & black pepper
2 Tbsp balsamic vinegar reduction
YOU CAN MAKE YOUR OWN REDUCTION BY BOILING 1/3 CUP BALSAMIC VINEGAR OVER HIGH HEAT IN A SMALL SAUCEPAN. IT WILL TAKE ABOUT 4 MINUTES
rosemary branches, optional

Steps:

  • 1. Preheat your grill, set to medium heat. In a small bowl, combine the 2 tablespoons of olive oil, garlic, salt and pepper. Cut the baby potatoes in half and place into the bowl with the oil mixture. Toss the potatoes to competely coat.
  • 2. If using the rosemary branches, be sure to use the woodier ones, as you'll need them to be thick and strong enough to use as a skewer. Strip most of the leaves from the stems, leaving about an inch at the top. Use a metal skewer to poke "pilot" holes through each potato half, then carefully thread the potatoes onto the rosemary skewers. If using metal skewers, simply thread the potatoes onto the skewers. If using bamboo skewers, make sure to soak them for about 20 minutes beforehand, so they don't burn.
  • 3. Grill the potato skewers unti the skins starts to get crispy and golden brown. This will take about 30 minutes, depending on the size of your potatoes. Keep an eye on them!
  • 4. To serve, pour about 1/3 of a cup of good quality olive oil on a serving platter. You just want enough to make a thin layer on the plate. Season to taste with kosher salt and pepper. Then drizzle some warmed balsamic reduction over the oil. Put the potato skewers on the platter and turn them to give them a nice coating of the oil/reduction. Serve immediately.

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