Rosemary Potato Skewers
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Ingredients Directions
4 medium red potatoes (about 1-1/3 lb.), peeled and cut into 1-1/2 chunks
1 Tbsp. olive oil
2 tsp. butter or margarine, melted
1 Tbsp. chopped fresh rosemary or 1 tsp. dried
1 large 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 boiling water until tender, approximately 15 minutes.
Drain potatoes; cool slightly and thread onto skewers.
In a small bowl, mix together 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.
Makes 4 servings.
This is an official 5 A Day recipe.
Recipe provided by Red River Valley Potato Growers Association.
Nutritional Analysis Per Serving: Calories, 162; Fat, 5g; Cholesterol, 0mg; Fiber, 2g; Sodium, 319mg; percent calories from fat, 30%.
http://www.cdc.gov/nccdphp/dnpa/5ADa...to_skewers.htm
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