4 med. potatoes (about 1 1/3 lb.), peeled & cut into 1 1/2” chunks
1 T. olive oil
1 T. butter or margarine, melted
1 T. chopped fresh rosemary or 1 tsp. dried
1 lg. clove garlic, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
4 (12”) skewers (metal or bamboo), soaked in warm water for 30 minutes
Prepare a charcoal grill or preheat broiler. In a heavy saucepan with tight-fitting lid, cook the potatoes in 2-inches of salted, boiling water until tender, approximately 15 minutes. Drain potatoes; cool slightly and thread into skewers. In a small bowl, mix together the remaining ingredients. Place potato skewers on the grill 3- to 4-inches above the glowing embers. Brush the skewers with the rosemary mixture. Grill, basting and turning several times, until the potatoes are lightly browned, approximately 10 to 12 minutes. Serves 4.
Kathryn Carlson