Recipe - Herbed Two-Potato Skewers

4 Boiling potatoes
(about 1 pound)
2 small Sweet potatoes or yams
(about 1 One half pound)
One half cup Olive oil
2 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh tarragon
OR thyme (1 tsp. dried)
One fourth teaspoon Red pepper flakes
One half teaspoon Freshly ground pepper
One half teaspoon Salt

Prepare a fire in the grill. Position an oiled grill rack 4 inches above
the fire. Steam all the potatoes on a rack over boiling water until they
are barely tender when pierced, 1520 minutes. Remove to a large bowl and
cover with cold water. Let stand for about 2 minutes, then drain and pat
dry. Cut the potatoes into 1 One half inch chunks and thread them onto skewers.
In a small bowl whisk together the oil, parsley, tarragon, red pepper
flakes, pepper, and salt; set aside. Arrange the skewers on the grill rack.
Grill, turning frequently and brushing occasionally with the oilherb
mixture until the potato skins are well browned, about 10 minutes.

Nutritional information per serving (6): 260 calories, 3g protein, 9g fat (
1g saturated), 41g carbohydrates, 0mg cholesterol, 196mg sodium Exchanges:
2 breads, 1 fruit, 1 One half fat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html) Reprinted with permission from Whole
Foods Market MealMaster compatible format courtesy of Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini