Grilled Rosemary Potato Skewers

Place diced potatoes in a microwave-safe container, adding enough water to cover them. Microwave on high for 15 minutes or until they're slightly tender, stirring every 5-7 minutes to ensure even cooking. Let the potatoes sit for a few minutes after microwaving to allow excess moisture to evaporate.

In a large mixing bowl, combine mayonnaise, red wine, dried rosemary leaves, and garlic powder. Mix well until the ingredients are fully incorporated. Add the cooked potatoes to the bowl, stirring gently to coat them evenly with the dressing. Cover the bowl and refrigerate for 1 hour, allowing the flavors to meld together.

Preheat your grill to high heat and lightly brush the grates with oil to prevent sticking. Remove the potatoes from their marinade, thread them onto skewers if desired, and grill covered for 6-8 minutes on each side, brushing the potatoes with the marinade every 2 minutes. Flip the potatoes halfway through the grilling time to ensure even cooking. Once done, remove the potatoes from the skewers and serve them hot.