Rosemary Garlic Grilled Baby Potato Skewers Recipe

🧂 Ingredients

• 56 oz baby potatoes

  2 – 28oz bags
• 1/4 cup olive oil
• 2 tablespoons fresh rosemary, chopped
• 2 1/2 teaspoons sea salt, divided
• 1/2 teaspoon fresh ground pepper
• 6-8 large garlic cloves, cracked
• 1 large gallon zip bag

Instructions

• 1 Parboil the potatoes in a large pot of water that covers the potatoes by at
  least one inch and 1 teaspoon of salt.
• 2 Boil them about 10 minutes, or until fork or knife can be inserted in but with
  some resistance ( this will vary depending on the size of the potatoes)
• 3 Remove from the heat and drain thoroughly.
• 4 Allow cooling to a just warm, not hot.
• 5 Place the potatoes in a zip-top bag.
• 6 Pour in the oil, rosemary, garlic, salt, and pepper.
• 7 Seal the bag, shake and massage around to distribute the oil and herbs all over
  the potatoes.
• 8 Leave to marinate for as long as you can but at least 2 hours. I just leave them
  on the counter.
• 9 When you are ready to cook the potatoes, remove from the bag and thread onto
  skewers.
• 10 Preheat the grill to medium-high heat, 400 degrees F.
• 11 Place on the grill and cook for around 20 – 30 minutes, turning as needed.
• 12 Once golden brown, very soft and slightly charred, remove from the grill and
  serve.

Nutrition Info