Rosemary Potato Skewers Recipe
Ingredients
| Potatoes | 4 Medium | |
| Olive oil | 1 Tablespoon | |
| Butter/Margarine | 1 Tablespoon, salted | |
| 1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary | ||
| 1 large clove garlic, minced | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Four 12-inch metal skewers or 4 bamboo skewers soaked in warm water for 30 minutes, drained | ||
Directions
MAKING
1) In a heavy saucepan with a tight-fitting lid, boil water with salt and cook the potatoes covered in 2 inches of water for 15 minutes till tender.
2) Drain and keep aside to cool.
3) Thread onto metal or bamboo skewers.
4) Place in portable container and keep in a picnic basket.
5) In a portable leak proof bowl, add the remaining ingredients and mix.
6) Pack in a picnic basket.
7) Before serving prepare charcoal fire.
8) Place potato skewers over the coal and grill 3 to 4 inches above the coal.
9) Brush skewers with rosemary mixture.
10) Continue to grill and baste several times for 10 to 12 minutes till lightly browned.
SERVING
11) Serve hot.
1) In a heavy saucepan with a tight-fitting lid, boil water with salt and cook the potatoes covered in 2 inches of water for 15 minutes till tender.
2) Drain and keep aside to cool.
3) Thread onto metal or bamboo skewers.
4) Place in portable container and keep in a picnic basket.
5) In a portable leak proof bowl, add the remaining ingredients and mix.
6) Pack in a picnic basket.
7) Before serving prepare charcoal fire.
8) Place potato skewers over the coal and grill 3 to 4 inches above the coal.
9) Brush skewers with rosemary mixture.
10) Continue to grill and baste several times for 10 to 12 minutes till lightly browned.
SERVING
11) Serve hot.
Chef
