The Culinary Institute of America – Grilling – 8 servings
4 teaspoons of salt, or to taste
24 small firm fleshed potatoes, 1 inch in diameter, less if using bigger potatoes
16 skewers – wood or metal
½ cup cooking oil
½ teaspoon black pepper
1 cup Curried Onion Dipping Sauce
Preheat a gas grill to medium. For charcoal, a moderate heat. Be sure your grate is clean so as not to pass off unwanted flavors.
Bring a large pot of water to a boil and add 2 teaspoons of salt
Cook potatoes until that can be pierced but offer some resistance, about 15 minutes.
Drain and let sit until cool enough to handle.
Soak the skewers in cool water for 30 minutes if you’re using wooden ones
Cut the potatoes in half and thread them on 2 or more of the skewers with the cut sides facing down.
Coat them with the oil and season with remaining salt and the pepper.
Grill over direct heat, turning once, until golden brown with some grill marks, about 5 to 7 minutes. Serve immediately with the dipping sauce