BBQ Rosemary Potatoes
4 medium Potato
cut into 1 inch chunks
2 tablespoon olive oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon Garlic minced
Salt and pepper
to taste
Prepare a charcoal grill or preheat the kitchen grill.
Cook the potatoes in salted boiling water until tender, approximately 10
minutes. Cool slightly and thread them onto metal or bamboo skewers.
In a small bowl, mix together the remaining ingredients. Brush the skewers with
the rosemary mixture.
Place potato skewers on the grill. Grill, basting and turning several times
until the potatoes are browned and cooked. If using bamboo skewers, soak in warm
water prior to use to prevent burning.
If preferred the potato chunks may be cooked without the
skewers on a greased BBQ plate turning to brown evenly.
