| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
|
Boiling potatoes |
|
|
about 1 pound |
| 2 |
|
Sweet potatoes or yams |
|
|
about 1 1/2 pound |
| 1/2 |
c |
Olive oil |
| 2 |
T |
Chopped fresh parsley |
| 1 |
T |
Chopped fresh tarragon |
|
|
OR- thyme 1 tsp. dried |
| 1/4 |
t |
Red pepper flakes |
| 1/2 |
t |
Freshly ground pepper |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Prepare a fire in the grill. Position an oiled grill rack 4 inches
above the fire. Steam all the potatoes on a rack over boiling water
until they are barely tender when pierced, 15-20 minutes. Remove to a
large bowl and cover with cold water. Let stand for about 2 minutes,
then drain and pat dry. Cut the potatoes into 1 1/2 inch chunks and
thread them onto skewers. In a small bowl whisk together the oil,
parsley, tarragon, red pepper flakes, pepper, and salt; set aside.
Arrange the skewers on the grill rack. Grill, turning frequently and
brushing occasionally with the oil-herb mixture until the potato skins
are well browned, about 10 minutes. Nutritional information per
serving (6): 260 calories, 3g protein, 9g fat ( 1g saturated), 41g
carbohydrates, 0mg cholesterol, 196mg sodium Exchanges: 2 breads, 1
fruit, 1 1/2 fat Copyright Whole Foods Market, 1995,
wfm@wholefoods.com (http://www.wholefoods.com/wf.html) Reprinted with
permission from Whole Foods Market Meal-Master compatible format
courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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