Smoky Potatoes on a Stick

These skewered potatoes look great on a plate with grilled steaks, or heap them onto a platter family-style with burgers and hot dogs. Use red or Yukon gold potatoes, or a mix of red, gold and even purple potatoes. If you use bamboo skewers, keep them from burning by soaking in cold water for about 30 minutes before threading the potatoes.

1 1/2 lb. small red or Yukon gold potatoes, unpeeled (1 to 1 1/2 inches)
1 large sweet onion, cut into 3/4- to 1-inch wedges
8 tablespoons extra-virgin olive oil, divided
3/4 teaspoon coarse sea salt, divided
1/2 teaspoon pepper, divided
2 1/2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons chopped fresh thyme, plus sprigs for garnish

1. Cook potatoes in large saucepan of boiling salted water 6 minutes or until barely tender. Drain well; pat dry. Thread potatoes and onion onto 4 (12-inch) skewers. Brush with 2 tablespoons of the oil; sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.

2. For vinaigrette, whisk remaining 6 tablespoons oil, vinegar, mustard, 2 teaspoons of the thyme and remaining 1/4 teaspoon each salt and pepper in small bowl.

3. Heat grill. Grill potato skewers, covered, over medium heat or coals 8 to 10 minutes or until lightly charred and fork tender, turning occasionally. Lightly brush skewers with some of the vinaigrette; place on platter and garnish with thyme sprigs. Pass remaining vinaigrette.

4 (1 1/4-cup) servings

PER SERVING: 390 calories, 27.5 g total fat (4 g saturated fat), 3.5 g protein, 34 g carbohydrate, 0 mg cholesterol, 840 mg sodium, 5 g fiber