Ingredients:

• 1 pound baby-sized Yukon Gold Idaho Potatoes, boiled whole then cut into wedges
• 2-3 fresh peaches or nectarines, cut into wedges about ½ inch thick
• 1 medium red onion, cut into wedges
• Salt and pepper, to taste
• Balsamic glaze, as needed
• Handful fresh basil

For the Balsamic Glaze:

• 1 cup balsamic vinegar
• 2 tablespoons honey or brown sugar (optional, for added sweetness)

Directions:

• Preheat your grill or griddle to medium-high heat and ensure the grill grates are clean and well-oiled.
• Fill a pot with salted water and bring it to a boil. Add the baby-sized Yukon gold Idaho Potatoes to the boiling water and cook for approximately 10 minutes, or until the potatoes are slightly tender. Drain the potatoes and set them aside to cool slightly. Cut into wedges if desired or leave whole.
• Cut the fresh peaches or nectarines into thick wedges, removing the pits. Slice the red onion or shallots into wedges.
• Assemble the kabobs by skewering the ingredients in an alternating pattern. Start with a baby-sized Yukon Gold Idaho Potato, followed by a peach or nectarine wedge, and then a slice of red onion or shallot. Repeat this pattern until the skewer is filled, leaving a small gap at the end for easy handling.
• Continue this process until all the ingredients are used.
• Sprinkle salt and pepper over the assembled kabobs, ensuring the seasoning is evenly distributed.
• Place the kabobs on the preheated grill or griddle, arranging them in a single layer with space between each kabob for even cooking. Grill the kabobs for approximately 10-12 minutes, turning them occasionally, until the potatoes are golden brown and fork-tender.
• While grilling, brush the kabobs with balsamic glaze or reduction, ensuring they are evenly coated. Flip the kabobs and brush the other side as well. Continue grilling and basting for another 2-3 minutes to allow the glaze to caramelize and create a beautiful sheen.
• Once the kabobs are cooked to perfection, remove them from the grill and let them rest for a few minutes.
• Transfer the cooked kabobs to a serving platter and drizzle any remaining balsamic glaze or reduction over them for an extra burst of flavor.
• Garnish the kabobs with torn or chopped fresh basil leaves, scattering them on top to add a pop of color and an enticing aroma.
• Serve the balsamic potato peach kabobs as a standalone dish or as a delightful accompaniment to grilled chicken, steak, or fish. You can also serve them with a fresh green salad and some crusty bread for a complete and satisfying meal.

For the Balsamic Glaze:

1. In a small saucepan, pour in the balsamic vinegar and add honey or brown sugar if desired. The sweetness helps to balance the tanginess of the vinegar.
2. Place the saucepan over medium heat and bring the mixture to a gentle boil.
3. Reduce the heat to low and simmer the mixture for about 15-20 minutes, or until it has thickened to a syrup-like consistency. Stir occasionally to prevent burning or sticking.
4. Keep a close eye on the glaze as it thickens. It should coat the back of a spoon and become slightly glossy.
5. Once the desired thickness is achieved, remove the saucepan from the heat and let the glaze cool for a few minutes.
6. The glaze will thicken a bit more as it cools. If it becomes too thick, you can reheat it gently over low heat and add a splash of water to reach the desired consistency.
7. Once cooled, transfer the balsamic glaze to a jar or airtight container. It can be stored in the refrigerator for up to a few weeks.