Rosemary Skewered Baby Potatoes

The idea of cutting branches of rosemary and using them as skewers is an ancient method of cooking that imparts a warm, woodsy flavor with a hint of pepper, lemon and mint. It’s also a beautiful addition to your summer table.

You want to use rosemary branches with woody stalks, if possible. But if the stalks are too flimsy to poke through your potatoes, or anything else you might be skewering, run a pilot hole through with a metal skewer.

Ingredients

-1 bag petite red potatoes

-Extra virgin olive oil

-1 tbl red pepper flakes

-Kosher salt and freshly crushed black pepper

-2 large cloves garlic, crushed

Note 1:You can add any other fresh herbs or spices that you like. Some chopped fresh rosemary, mint or lemon zest would work beautifully.

Note 2: Other tasty items to pair with a rosemary skewer include lamb, fresh peppers, and other garden veggiesor chicken breast, all with a similar marinade as the potatoes.

Method

• Strip the leaves off of all but the top inch or so of the rosemary branch and soak the whole branches in cold water for about an hour.

• Meanwhile, parboil the potatoes (only until just tender, about 3 minutes) then drain and rinse in cold water and pat dry. This will allow for more even cooking as well as a crispy outside and soft, creamy interior. YUM!

• Place in a bowl with the kosher salt, black pepper, extra virgin olive oil, red pepper flakes and the crushed garlic.

• Thread onto the rosemary skewers.

• Place the skewers onto a preheated hot grill (with the rosemary hanging off the side so it doesn’t burn) and grill for about 4 minutes.