Keep your summer meals simple by leaning into versatile ingredients that can help you whip up a variety of side dishes.
These Grilled Red Potato Skewers display the delicious, nutritious, versatile qualities of Wisconsin Potatoes. With a multitude of varieties, they’re a favorite among world-class chefs, home cooks, large and small supermarkets and even the pickiest of eaters.
It can be love at first bite with these 100% gluten-free potatoes that can add a touch of nutrition to summer cookouts. They’re a good source of vitamin B6, high in vitamin C, rich in potassium and an excellent source of fiber.
Find more recipe ideas by visiting eatwisconsinpotatoes.com.
How to make Grilled Red Potato Skewers
Recipe courtesy of the Wisconsin Potato & Vegetable Growers Association
Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4
Ingredients:
- 2 medium russet or Yukon gold Wisconsin potatoes or 6 red Wisconsin potatoes
- 2 medium zucchini
- 1/2 smoked sausage rope
- 4 skewers (12 inches each)
- 1/2 cup Italian dressing
Directions:
- Preheat grill to medium heat. Cut potatoes in half. Cut zucchini and sausage same width as potatoes. Skewer potatoes, zucchini and sausage. Repeat for each skewer.
- Place skewers in dish and cover with Italian dressing. Marinate 5 minutes.
- Place skewers on grill and cook 5 minutes on each side, or until potatoes are done. Remove from grill and serve.
Do you need to boil potatoes before grilling?
It is very difficult to cook potatoes all the way through on the grill, without them getting too crispy, charred or drying out the flesh. The best way to prepare potatoes for the grill is to first boil them. Once cooked fork-tender, drain the potatoes and let them cool to room temperature. This allows the skin to dry, then get crispy on the grill, and also allows the flesh to firm up so that they don’t fall apart when they hit the heat.
If you are looking for more grill ideas visit our summer sides page.
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