2 May, 2021
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We barbequed shrimp the other night – tempted Mother Nature…..it rained today, so she gave us a day of slack before she struck back. Rain is much better than snow, though, so it’s all good. The shrimp marinated all afternoon in Greek spices and oil, but they needed some friends to go with them, so accordion potatoes were recruited to dance with the shrimp onto our plates…..some pesto corn jumped on there, also. All in all, it was a very flavourful supper and the crispy edges of the potatoes made the skewering worth it.
- 4 potatoes
- 2 TB butter
- 2 garlic cloves, minced
- salt & pepper
Peel the potatoes if you want to. The potatoes I used were very thin skinned so I didn’t bother peeling them.
Cut the ends off so they don’t end up so small they won’t go on the skewer.
Slice your potatoes lengthwise into ¼ to 3/8 inch thick pieces. Don’t go any thinner or there won’t be enough of the potato showing above a skewer or chopstick for your knife to cut. Don’t go thicker or they will take forever to cook and they won’t get crispy.
Place a slice flat between two skewers or 2 chopsticks and slice vertically, fairly close together, all the way across.
Flip the slice over and slice diagonal lines, again, fairly close together.
When done all the slices, thread them onto skewers. I used metal ones and that was a freaking treat to do! All I can say is if you’re using metal skewers, perhaps oil them or something, because the potatoes are very resistant, and then they aren’t! It was quite startling and I feared for my fingers quite a bit.
I baked these in the oven at 375F for about 45 minutes, then my son took them out & crisped them a little on the barbeque. He did a little basting with the butter, garlic & parsley mixture and lo – it was good!
These would be awesome with some Parmesan cheese, or steak spice, or Frank’s spice, or even some Mrs. Dash.