Caesar Potato Skewers

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  • 1 1/2 pounds small potatoes, halved or quartered (red, Yukon Gold, banana, etc)
  • 1/4 cup water
  • 1/2 cup Caesar dressing
  • 1 teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • 1 tablespoon grated Parmesan cheese
  • Juice of 1/2 lemon (add some zest for more zip)
  • 1 large red onion, quartered, pieces separated
  • Skewers (if using wood or bamboo, soak in water for 30 minutes)


Place potatoes and water in a microwave-safe bowl.
Cover tightly with plastic wrap and microwave on high for 8 minutes, stirring halfway through.
Remove from microwave, uncover, drain excess water and allow steam to evaporate and potatoes to cool.
Meanwhile, combine dressing, Italian seasoning, garlic, cheese and lemon juice (and zest, if using) in a large bowl. Stir to combine.
When potatoes are cool, add to marinade mixture.
Let sit for at least 30 minutes for maximum flavor.
Preheat grill to high.
Skewer potatoes and onions evenly on skewers.
Place on grill and close cover. Cook for 3 minutes, then turn and brush liberally with marinade.
After another 2 minutes, check and turn again to evenly brown.
Brush with remaining marinade, and cook for 1 more minute until browned and crispy.

Serve hot or at room temperature, as a great side dish. They make a wonderful accompaniment to any grilled meat or fish, as well as a tasty addition to a Caesar salad!
Recipe from Central Market Shoreline - Culinary Resource Center
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