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Red Potato Skewers With Garlic And Mustard


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  • 1 1/2 pounds small red-skinned new potatoes scrubbed, halved (abt 1" to 1 1/2" in diameter)
  • 3 tablespoons olive oil
  • 3 tablespoons Dijon mustard
  • 3 garlic cloves minced
  • 1 1/2 tablespoons finely-chopped fresh rosemary
  • 1/2 teaspoon coarse kosher salt
  • 1/2 teaspoon coarsely-ground black pepper
  • 6 metal skewers or wooden skewers soaked in water
  • for 30 minutes


Servings 6


Step 1

Line baking sheet with heavy-duty foil. Cook potatoes in large pot of boiling salted water just until tender when pierced with sharp knife, about 10 minutes. Drain; cool 10 minutes.

Meanwhile, whisk oil and next 5 ingredients in large bowl to blend.

Add potatoes to dressing and toss to coat. Thread potatoes onto skewers, cut-side up. Place on prepared baking sheet. (Skewers can be assembled 4 hours ahead. Cover; let stand at room temperature.)

Preheat broiler, positioning rack 6 inches from heat source. Broil potato skewers until browned and bubbly, turning halfway through cooking time, about 10 minutes total.

This recipe yields 6 servings.

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