| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Fruits |
|
Vegetables, Side dish |
6 |
Servings |
INGREDIENTS
| 4 |
|
Boiling potatoes (about 1 pound) |
| 2 |
sm |
Sweet potatoes or yams (about 1 1/2 pound) |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Chopped fresh tarragon OR- thyme (1 tsp. dried) |
| 1/4 |
ts |
Red pepper flakes |
| 1/2 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Salt |
|
2 |
breads, 1 fruit, 1 1/2 fat |
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:
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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