Sticky "Blue Forty-Two" Idaho® Potato Kabobs

Sticky "Blue Forty-Two" Idaho® Potato Kabobs

Carmell Childs

Yield: 4 servings


Blue Forty-Two Sauce Ingredients:
Buffalo Dipping Glaze Ingredients:
Kabobs Ingredients:


  1. In a small mixing bowl, combine the sour cream, blue cheese, mayonnaise, garlic and salt, if using. Set aside.
  2. In a small saucepan, over medium-high heat, combine butter, hot sauce, honey, vinegar, brown sugar, and garlic. Bring mixture to a simmer then reduce heat to low, stirring occasionally until thickened.
  3. Meanwhile, slice potatoes into 1-inch thick pieces. Place in a 1.5-quart glass dish with 1/2 cup water. Cover and microwave potatoes on high just until tender, about 7 minutes. Drain water, let potatoes steam dry then gently coat with oil and season with salt and pepper to taste. Thread potatoes onto skewers.
  4. Heat grill to high, place kabobs over lightly oiled grates, grill until golden and slightly charred around the edges, about 4-5 minutes on each side.
  5. Drizzle glaze over skewers, sprinkle with celery and blue cheese. Serve immediately with Blue Forty-Two Sauce and remaining Buffalo Glaze.