It our turn for the weekly dinner and the weather was perfect for grilling. We had Rindy and Aaron plus our good friend Fal, who just moved here from Southern California. A great time of year to move to Minnesota! For the turf we went with a smoked Tri Tip – this is becoming one of my favorites. Grilled shrimp for the surf, grilled skewered red potatoes and a beet salad. A great menu!
I got the potato recipe from traeger.com and it is a keeper. Easy and tasty. You will just need to wash the taters, slice them in half and toss in a microwave safe bowl. Try to use potatoes of the same size for uniform cooking. Drizzle with 2 T olive oil, season with salt, pepper and oregano. Microwave for 4 minutes. Remove and toss around. Microwave for another 3 minutes and it is time to skewer.
Use water soaked bamboo skewers and put 4 taters on each one. Crank your grill up to a high heat and grill the potatoes cut side down for 7 minutes. Flip and grill skin side for about another 10 minutes or until the taters are tender. Pull off grill and sprinkle with some parmesan cheese.
Grilled shrimp is super easy as well. Use raw, tail on shrimp. Toss in a bowl and add 1 T of olive oil. Season with salt and pepper and toss to coat. Skewer the shrimp and grill over a high heat for 2-4 minutes a side.
Now it is time to eat! Grab a plate, load up and enjoy. Cheers!
INGREDIENTS (potatoes)
8-10 red bliss potatoes, halved
4-5 bamboo skewers, soaked in water
1/2 cup olive oil (you could use an herb infused oil and then omit the garlic and rosemary)
2 cloves garlic, minced
1-2 springs rosemary, leaves minced
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1/4 cup parmesan cheese, grated
PREPARATION
Halve the potatoes and poke each several times with a fork or skewer. Put the potatoes in a large bowl and toss with the minced garlic, rosemary leaves, a few tablespoons of the olive oil, kosher salt and pepper.
Microwave the potatoes for 4 minutes. Then gently toss them and microwave for another 3 minutes.
Skewer the potato halves threading about 4 or 5 potato halves on each skewer. Brush the potatoes with a little more olive oil.
Start the Traeger on Smoke with the lid open for about 5 minutes or until the fire is established. Turn the heat up to High heat and let preheat, lid closed, for 10 to 15 minutes.
Place the potato skewers on the Traeger, cut side down, and grill until the sides begin to brown (4-7 minutes).
Flip and grill another 7-10 minutes skin side down. They are done when a sharp knife tip easily penetrates the sides.
Remove the potatoes to a platter and top while warm with some grated parmesan cheese.