Skewered Rosemary Red Potatoes
1 1/2 lb. small red potatoes about 1 to 1/2 inches in diameter
2 1/2 T. olive oil
2 1/2 T. Dijon mustard
3 cloves garlic, peeled
2 to 3 T. finely chopped fresh rosemary
1/2 tsp. coarsely ground black pepper
6 to 8 long metal or wooden skewers
Bring large pot of salted water to boil. Scrub potatoes, but do not peel. Halve potatoes and add to boiling water. Cook about 10 to 12 minutes. Remove and drain in colander. Combine cooled potatoes with remaining ingredients, tossing to coat. Season with salt and pepper as desired. Skewer potatoes and wrap in plastic wrap and leave at room temperature for up to 4 hours. When using wooden skewers, soak them in water for 30 minutes before using.
When ready to cook, oil grill rack and arrange 4 to 5 inches from heat source. Cook 10 minutes or longer turning several times until browned. Remove and arrange on serving platter.
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