Herbed Two-Potato Skewers

Directions

1. Prepare your grill for direct heat around 450 °F.
2. Place all of the potatoes on a steamer rack over boiling water, cover, and steam until barely tender when pierced, about 15-20 minutes.
3. Transfer to a large bowl and cover with cold water. Let stand for about 2 minutes, then drain and pat dry with paper towels.
4. Cut the potatoes into 1 ½-inch chunks and thread them onto skewers.
5. In a small bowl, whisk together the oil, parsley, tarragon, red pepper flakes, Mango Chipotle Rub by The Spice Guy and Carolina Gold BBQ Sauce by Underwood Ranches. Set aside.
6. Arrange the skewers on the rack.
7. Grill, turning frequently and brushing occasionally with the sauce mixture, until the potato skins are well browned, about 10 minutes. Serve hot.