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Prep
Difficulty
Easy
Time
Estimate
30 mins
Soak the skewers if they are wood. Slice the potatoes and dip in olive oil. Blend up the Basil-Lemon Dressing, blanching the basil, if desired. Flip the potatoes. Thread the cocktail dogs and snap peas on the skewers. Grill the skewers on each side. Serve the Skewers & Grilled Potatoes with the Basil-Lemon Dressing on the side to dip each dish.
A dip of oil is all you need for these lightly grilled potatoes. Serve with a splash of salt & vinegar or dip in your favorite sauce.
Partnering sweet snap peas with grass fed or organic Little Smokies Cocktail Franks makes for an additive grilled treat. Serve these to little hands or big adult ‘kids’ who adore happy, sustainable hot dogs as much as I do. If you can’t find the cocktail dogs, just cut hot dogs into 2 inch pieces instead.
Heavenly basil & lemon make a simple blended dressing. To make the color last longer and brighter, blanch the basil leaves briefly and plunge in ice water. Otherwise, keep it simple by just blending these ingredients and using immediately. Blending extra-virgin olive oil can sometimes cause the flavor to be bitter. That is why a neutral oil is recommended. If you prefer to use olive oil, blend the ingredients without it and whisk it in slowly afterwards.
