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Devils Lake Journal - Devils Lake, ND
  • Potatoes: The perfect summertime sidekick

  • Grilled meat, poultry and seafood are a summertime staple, and for a tasty accompaniment, many cooks choose potatoes. Since the grill is already hot and ready, why not whip up your potato side dish on the barbecue?

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  • Grilled meat, poultry and seafood are a summertime staple, and for a tasty accompaniment, many cooks choose potatoes. Since the grill is already hot and ready, why not whip up your potato side dish on the barbecue?
    Grilling adds a delightful smoky flavor to our three featured sides. Try grilled russet potato kabobs paired with a zesty lemon herb drizzle, and you can add slices of chicken sausage to create an entire meal on a stick. Cookout Potatoes are a cheesy blend of Yukon Golds topped with bell pepper, bacon and onions, a tidy dish prepared and cooked in a disposable pan. Grilled Potato Planks are made by slicing yellow potatoes 1/2-inch thick, and coating them in a delicious blend of oil, garlic, rosemary and salt before they hit the grill.
    Grilled Potato Kabobs with Lemon Herb Drizzle
    Lemon-Herb Drizzle:
    1/4 cup extra virgin olive oil
    3 cloves garlic, minced
    2 tablespoons chopped fresh herbs (such as basil, rosemary, marjoram and sage)
    1/2 teaspoon sea salt, or to taste
    Juice of 1 fresh lemon
    Freshly ground black pepper to taste
    Potato Kabobs:
    1 pound russet potatoes, scrubbed
    1 (12 ounce) package precooked chicken sausage, sliced 1/4-inch-thick on the diagonal
    2 ears fresh corn, cut into 1-inch pieces
    1 zucchini, sliced 1/4-inch-thick on the diagonal
    Heat olive oil in small saucepan until very hot; remove from heat and stir in garlic. Let cool, then stir in herbs, salt, lemon juice and pepper; set aside. Place potatoes in medium microwave-safe bowl and cover with lid or plastic wrap. If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender (cooking time may vary depending on microwave). Use oven mitts to carefully remove from microwave.
    When cool enough to handle, cut into large chunks. Thread potatoes, sausage and vegetables on skewers. Grill over medium-high heat for about 10 minutes, turning frequently and brushing with a little of herb mixture during the last few minutes of cooking. Remove from grill and place on platter; drizzle with remaining herb mixture. Serves 6.
    — Wisconsin Potato & Vegetable Growers
    Cookout Potatoes
    Non-stick cooking spray
    1 medium onion, halved and thinly sliced
    1 1/2 pounds Yukon gold potatoes, very thinly sliced
    1 1/3 cups shredded low-fat sharp cheddar cheese
    1/3 cup real bacon bits
    1/3 cup chopped bell pepper (any color)
    1/2 teaspoon garlic salt
    Spray 9 x 9 x 2-inch foil pan liberally with nonstick cooking spray. Place half the onions, potatoes, cheese, bacon bits, bell pepper and garlic salt in pan. Repeat layers. Cover tightly with foil; grill over medium heat for 1 hour, rotating pan occasionally to avoid hot spots. Serves 8,
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     — Wisconsin Potato & Vegetable Growers
    Grilled Yellow Potato Planks
    3 tablespoons olive oil
    1 clove garlic, minced
    2 teaspoons finely chopped fresh rosemary leaves
    1/2 teaspoon salt
    1 1/2 pounds (about 4) unpeeled yellow potatoes, cut into 1/2-inch-thick slices
    Preheat grill. Combine oil, garlic, rosemary and salt in dish. Add potato slices and turn until well coated. Grill potatoes for 8 minutes or until soft. Turn and continue grilling 10 minutes longer or until cooked through. Remove from grill and serve. Serves 4.
     — Wisconsin Potato & Vegetable Growers
     
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