|Medium red potatoes peeled and cut into 1½ chunks||4 (about 1 1/3 pounds)|
|Olive oil||1 tablespoon|
|Butter, melted||2 teaspoon|
|Chopped fresh rosemary (or 1 teaspoon dried rosemary)||1 tablespoon|
|Large clove garlic, minced||1|
|Ground black pepper||¼ teaspoon|
|12-inch skewers (metal or bamboo) soaked in warm water for 30 minutes||4|
- 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 3-4 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 10-12 minutes.
Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
|Serving Size||1 skewer|
|Calories from Fat||50|
|Saturated Fat||2 g|
|Dietary Fiber||3 g|
|Vitamin A||2% DV|
|Vitamin C||50% DV|
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