J U L Y / A U G U S T 2 0 1 7 22 POTATO GROWER Tempting Taters Grilled Skewered Red Potatoes Cut potatoes in half or quarter depending on their size. Put potatoes in a pot of cold water. Cook until tender but not too soft, about 10 to 12 minutes. In a large bowl, whisk the mayonnaise, broth, and seasonings together. Add the potatoes and gently stir until all the potatoes are coated. Cover and refrigerate for one hour. Reserve the marinade. Thread the potatoes on metal skewers. Grill, covered, over med-high heat for 6 to 8 minutes or until potatoes are golden brown. Turn and brush occasionally with the reserved marinade. • 2 lbs. red potatoes, washed but not peeled • 1/2 cup mayonnaise • 1/4 cup chicken or vegetable broth • 2 teaspoons of dried rosemary, crushed • 1 teaspoon garlic powder • salt and pepper, to taste Directions: