Ingredients

How to make it

  • Cover potatoes by 1 inch in cold water in a 4-quart pot, then add 1 tablespoon kosher salt and bring to a boil over high heat.
  • Reduce heat and simmer until potatoes are just tender, 12 to 15 minutes.
  • Drain potatoes in a colander and transfer to a large shallow pan to cool quickly.
  • If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds.
  • If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
  • Meanwhile, toss potatoes with 1 tablespoon oil and remaining teaspoon kosher salt, then push 2 or 3 potatoes onto each rosemary stem.
  • Grill potato skewers directly over coals, turning over occasionally with tongs, until grill marks appear, 3 to 4 minutes total.
  • Transfer potatoes to a platter and drizzle with remaining 2 tablespoons oil. - See more at: http://www.lulupowers.com/blog/2013/09/08/rosemary-potatoes/#sthash.i2stvjJU.dpuf

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  • lovebreezy 1 year ago
    I love the Smashed Potatoes which are close to this without the rosemary and the grill. I think this will present well and taste wonderful.
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