- Rating:
- Servings:
- 16 skewers
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 1½ pound package Ruby GoldTM Potatoes halved
- 16 long sprigs Rosemary
- Extra Virgin Olive Oil as needed
- My Grinders use Sea Salt to taste
- My Grinders use Rainbow Peppercorns to taste
Directions
Preheat oven to 425ºF.
Strip the leaves off the rosemary sprigs leaving some leaves at the tip. Carefully thread the potatoes on the rosemary sprigs.
Place the skewers, in a single layer, on a cookie sheet, drizzle with the olive oil and season with salt and pepper.
Place in the oven and roast until golden brown and potatoes are fork tender. About 20 to 30 minutes. Makes 16 skewers.
In order to simplify threading the potatoes onto the rosemary, pierce the potatoes first with a bamboo or metal skewer.
