Description
Potatoes grill uses miracle whip (I called them Miracle Whip Potatoes growing up) and keeps those spuds nice and moist with loads of tangy flavor.
Ingredients
- 3 lbs red potatoes scrubbed and quartered
- 15 ounces miracle whip
- 1/2 cup chicken broth
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 1 teaspoon fine sea salt
Directions
- Place potatoes in a microwave safe bowl, fill half way with water. Cover and microwave for 10 minutes. Stir, cover and microwave again for 8 minutes.
- Drain water, reserving about 1/2 cup.
- In a separate bowl, whisk together Miracle Whip through fine sea salt and the reserved water. Pour over potatoes and toss to cover.
- Refrigerate/marinate for 3 hours- 24 hours.
- If skewering, soak thick skewers in water for 30 minutes before threading.
- If skewering, thread potatoes through skewers. Reserve marinade for basting.
- Heat grill to medium-high heat. Oil grates and set potatoes onto hot grill. Grill, turning every 3-4 minutes for 20 minutes, or until lightly charred and heated through. You can use leftover marinade to baste throughout cooking, but you don’t want the potatoes to be overly saucy.
- Remove and allow to cool for several minutes.
- If you’ve tried this recipe, come back and let us know how it was!
