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  • Jefferson Adams
    Jefferson Adams

    Grilled Potato Skewers (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Grilled Potato Skewers (Gluten-Free) - The finished skewered potatos. Photo: CC--ayngelina
    Caption: The finished skewered potatos. Photo: CC--ayngelina

    Celiac.com 08/15/2013 - Potatoes are such simple, lovely, delightful things. They can be made so many different ways, and can be used to anchor so many meals. I don't usually grill them on skewers, so that makes this recipe even more fun.

    These skewered potatoes make a nice complement to numerous grilled foods. They pair well with most meats and fishes, and are a nice way to round out any good grilling session.



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    Make it more fun by getting as many small, differently colored potatoes you can and making colorful skewers. The different flavors of the various potatoes will enliven the

    Ingredients:

    • 1-2 dozen small potatoes, assorted colors, quartered
    • 2-4 cloves garlic, minced
    • 1-2 tablespoons olive oil
    • 1 teaspoon onion powder
    • ½ to 1 teaspoon fresh thyme, minced
    • 10-12 wooden skewers, soaked
    • Kosher salt and pepper to taste

    Directions:
    Wash and dry potatoes.

    Place 4 or 5 potatoes on each skewer. Place 2-4 skewers each on a sheet of foil. Brush with olive oil, and minced garlic. Add Onion powder, salt, and pepper. 

    Note: If you can't get small potatoes, cut larger ones into about one-inch chunks.

    Fold foil carefully, so that potatoes are enclosed, and the dull end of the skewers pokes out the end of the foil. Pinch foil around the ends.

    Place on grill for 20 minutes or so, until potatoes are cooked through. Remove from grill. Remove foil and serve with other meat kebabs.



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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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