Prepare a fire in the grill. Position an oiled grill rack 4 inches above the fire. Steam all the potatoes on a rack over boiling water until they are barely tender when pierced, 15-20 minutes. Remove to a large bowl and cover with cold water. Let stand for about 2 minutes, then drain and pat dry. Cut the potatoes into 1 1/2 inch chunks and thread them onto skewers. In a small bowl whisk together the oil, parsley, tarragon, red pepper flakes, pepper, and salt; set aside. Arrange the skewers on the grill rack. Grill, turning frequently and brushing occasionally with the oil-herb mixture until the potato skins are well browned, about 10 minutes.

1g saturated), 41g carbohydrates, 0mg cholesterol, 196mg sodium Exchanges: 2 breads, 1 fruit, 1 1/2 fat

(http://www. Wholefoods. Com/wf. Html) Reprinted with permission from Whole Foods Market Meal-Master compatible format courtesy of Karen Mintzias