New Meal Monday: Rosemary Potato Skewers

May is BBQ Month so we'll be celebrating by posting a variety of grilling themed recipes all month long!
We thought we'd start with a skewer that you not only cook on the grill, but makes a great side for just about any cookout--a side of potatoes is a BBQ Classic!  A nice benefit to this is you can mostly cook the potatoes in advance, and then throw them on the grill for a little bit to finish cooking them and add a little crisp and grilled flavor.  Plus, using a rosemary sprig as your skewer adds a dash more flavor, and makes a nice presentation as well!

What you'll need:

  • 1lb small young potatoes
  • 4-8 sprigs of rosemary (depending upon length)
  • 1 clove garlic
  • 4 Tbsp Olive Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp ground black pepper

How you'll do it:

  1. After washing potatoes, boil for about 15-20 min (until skin is soft and potatoes are mostly cooked, but slightly firm). Rinse potatoes under cold water and set aside to dry
  2. After washing and patting dry rosemary sprigs, remove needles from lower 2/3rds of sprigs.
  3. Finely chop rosemary needles and garlic, then stir together with oil, salt and pepper.
  4. Pat remaining water off potatoes and cut into wedges (about 1-1.5" in size).  Use rosemary sprigs to skewer potatoes.
  5. Brush potatoes with oil mixture and grill on high heat for 5-10 min, rotating and brushing with oil regularly.

 

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