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Recipes
Shopping list
Ingredients
- 1 (24 oz) bag baby yellow potatoes
- 0.5 oz fresh tarragon
- 2 tablespoons canola oil
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 8 (6-inch) wooden skewers
- ½ cup creamy horseradish sauce
Steps
- Preheat grill (or grill pan) on medium. Halve potatoes; chop tarragon (3 tablespoons). Place potatoes in microwave-safe bowl and cover; microwave on HIGH 8–10 minutes until largest potatoes are tender when pierced with a fork. Let stand 2 minutes, then drain if needed. Add oil, salt, and pepper; stir gently until evenly coated.
- Thread 4–5 potatoes onto each skewer. Grill skewers 8–10 minutes, turning often, until potatoes are hot and slightly charred (or bake at 350°F for 8–10 minutes until hot and golden).
- Stir tarragon into horseradish sauce; brush sauce over potatoes. Serve.
Amount per ¼ recipe serving: Calories 290, Total Fat 16g, Sat Fat 2g, Trans Fat 0g, Chol 5mg, Sodium 420mg, Total Carb 35g, Fiber 3g, Total Sugar 4g, (Incl. 3g Added Sugars), Protein 3g, Vitamin D 0%, Calc 10%, Iron 10%, Potassium 0%