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By: G G.
| Description: | ||
| Time: | 45 min (10 min to prepare, 35 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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4 each (about 1-1/3 lb.), medium red potatoes peeled and cut into 1-1/2 chunks 1 tablespoon olive oil 2 teaspoon butter, melted 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary 1 each large clove garlic, minced 0.5 teaspoon salt 0.25 teaspoon Ground black pepper 4 each (12") skewers (metal or bamboo) soaked in warm water for 30 minutes |
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| Directions: | ||
| Prepare a charcoal grill or preheat broiler. In a heavy saucepan with tight-fitting lid, cook the potatoes in 2 inches of boiling water until tender, approximately 15 minutes. Drain potatoes; cool slightly and thread onto skewers. In a small bowl, mix together remaining ingredients. Place potato skewers on the grill 3 to 4 inches above the glowing embers. Brush the skewers with the rosemary mixture. Grill, basting and turning several times, until the potatoes are lightly browned, approximately 10 to 12 minutes. | ||
| Notes: | ||
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