OK, I made these grilled potatoes again, and this time not only left the skin on most of them for extra texture and taste but got a better picture. Ha! Though I poked plenty of holes in the potato for the marinade to soak in, it wasn’t enough. So I suggest that if you’re leaving the skin on, then halve the potatoes – at least the slightly larger ones.
I made four of these skewer lengths and they were gone in 4 minutes.
