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Source: America's Favorite Food Associations

Wisconsin Potatoes on a Stick
UM UM good.
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Serves: 4
Prep Time: 20 minutes
Cook Time: 20 to 24 minutes
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12 small potatoes
Crisco® Vegetable Oil
1 cup olive oil
6 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
1 dash hot pepper sauce
1 cup green onions, finely chopped
2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)




Rinse Wisconsin Potatoes; pat dry with paper towel and lightly coat with vegetable oil. Thread 3 or 4 potatoes on each metal skewer, leaving space between. Place skewers on gas grill over medium heat or on charcoal grill 6" from medium coals. Cook 20 – 24 minutes, turning once (until tender). Combine olive oil, vinegar, mustard, salt and hot pepper. Mix well. When potatoes are tender remove from skewers and place in a baking dish (snugly). Cut an "x" on the top of each potato and squeeze just until it opens slightly. Sprinkle with chopped onions and basil. Pour dressing over potatoes. Turn to coat potatoes. Serve immediately.




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