Instructions: 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, 15-20 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 1/2 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 oil-herb mixture until the potato skins are well browned, about 10 minutes.

2 breads, 1 fruit, 1 1/2 fat

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.