BBQ Rosemary Potatoes
- Preparing Time: 20 minutes
- Total Time: 40 minutes
- Served Person: 4
- salt and pepper to taste
- 2 tablespoon olive oil
- 1/2 teaspoon garlic minced
- 4 medium potato cut into 1 inch chunks
- 1 tablespoon fresh rosemary chopped
- Carbohydrate 37.414785 g
- Cholesterol 0 mg
- Fat 1.90585500072367 g
- Fiber 4.75327510285377 g
- Protein 4.3389275 g
- Saturated Fat 0.300763000099924 g
- Serving Size 1 1 Serving (216g)
- Sodium 31.4038932291812 mg
- Sugar 32.6615098971462 g
- Trans Fat 0.0907802500195969 g
- Calories 180 calories
Prepare a charcoal grill or preheat the kitchen grill. Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers. In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture. Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly. Cooking suggestion: Using two skewers, makes turning the potatoes easier, I found they spun around the skewer if only one was used.
