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

PREP: 20 mins.

COOK: 20 mins.

READY IN: 1 hr 40 mins.


  • 2 lbs red potato (quartered)
  • 12 cup water
  • 12 cup light mayonnaise
  • 14 cup dry white wine
  • 2 tsps dried rosemary (crushed)
  • 1 tsp garlic powder
  • 30 water (wooden skewers soaked, minutes)


  1. 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.
  2. 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.
  3. Preheat an outdoor grill for high heat and lightly oil grate.
  4. 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.