ROSEMARY POTATO SKEWERS
4 medium red potatoes (approx. 1 1/3 lbs), peeled & cut into 1 1/2" chunks 1 TBL olive oil 1 TBL butter or margarine, melted 1 TBL chopped fresh rosemary or 1 tsp dried 1 large clove garlic, minced 1/2 tsp salt 1/4 tsp freshly ground black pepper Four 12" metal skewers or 4 bamboo skewers soaked in warm water for 1/2 hour Prepare charcoal grill. In a heavy saucepan with a tight-fitting lid, cook the potatoes in 2" of salted boiling water until tender, approx. 15 minutes. Drain the potatoes, cool slightly & thread them onto metal or bamboo skewers. In a small bowl, mix the remaining ingredients. Place potato skewers on the grill 3 to 4" above the glowing coals. Brush the skewers with the rosemary mixture. Grill, basting & turning several times until the potatoes are lightly browned, about 10-12 minutes. Serves 4. (Fresh rosemary is best if you've got it, but dried works, too.) Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
