Baby Potato Kabobs
It's easy to grill small potatoes when they're on a skewer. Try these as a side dish at your next cookout.
Ingredients
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1 pound small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red potatoes
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4 6-inch fresh rosemary sprigs
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2 teaspoons olive oil
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1/2 teaspoon snipped fresh rosemary
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1/2 teaspoon coarse salt
Directions
1.
Wash potatoes. In a medium saucepan cook the potatoes, covered, in a small amount of boiling salted water for 12 to 15 minutes or until tender. Drain and cool slightly.
2.
Skewer the potatoes onto rosemary sprigs or short metal skewers. In a small bowl stir together olive oil and snipped rosemary. Brush oil mixture over potatoes. Sprinkle with coarse salt.
3.
Grill potato kabobs on the rack of an uncovered grill directly over medium coals about 5 minutes or until potatoes are lightly browned, turning once. Makes 4 side-dish servings.
Nutrition information
Calories 104, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 298 mg, Carbohydrate 19 g, Fiber 2 g, Protein 2 g. Daily Values: Vitamin C 24%, Calcium 1%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
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