Ingredients
900 g red potatoes, quartered
120 ml water
120 ml light mayonnaise
60 ml dry white wine
10 g crushed dried rosemary
5 g garlic powder
wooden skewers, soaked in water for 30 minutes
Directions
Step 1
Place the quartered red potatoes and water in a microwave-safe bowl. Cook the potatoes in the microwave on high until just tender, about 15 minutes, stirring halfway through. Drain the potatoes and allow to steam for a few minutes to dry.
Step 2
In a large bowl, combine the mayonnaise, white wine, crushed rosemary, and garlic powder. Add the drained potatoes to the bowl and toss to coat. Cover and marinate the potatoes in the refrigerator for 1 hour.
Step 3
Preheat an outdoor grill for high heat and lightly oil the grate.
Step 4
Remove the potatoes from the marinade and skewer them. Grill the skewered potatoes, covered, for 6 to 8 minutes, brushing occasionally with the marinade and turning them halfway through. Remove the potatoes from the skewers and serve hot.