Deliciously charred potatoes with rosemary centers, that is what you will enjoy when you make these potatoes. And may I suggest that these are so delicious, make extras because the leftover will not go to waste!
New Potatoes on Rosemary Skewers
adapted from: Great Grilling, easy and elegant entertaining all year round
2 pounds red skinned potatoes
2 large bunches rosemary
extra virgin olive oil
2 large cloves garlic, crushed
salt and freshly ground pepper
In a 2 qt saucepan, add potatoes and enough cold, salted water to cover. Bring to a boil over high heat. Cook about 15-20 minutes or until tender but firm. Drain in colander and cool completely. DO NOT RINSE!
When potatoes are cooled completely poke a skewer through the potato from top to bottom. Remove skewer and replace with a sprig of rosemary. You should be able to get 2 potatoes on each sprig.
Generously coat potatoes with olive oil, rub crushed garlic over all and season with salt and pepper.
Prepare grill. Grill potatoes over medium heat for about 10-15 minutes, rotating occasionally to ensure even cooking. Outsides should be slightly charred.
|New Potatoes on Rosemary Skewers, grilled.|
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