You Will Need:
Rosemary, 2 Tbsp, chopped
Red Bliss Potatoes, 4 each, cut into quarters
Garlic, ½ Tbsp, minced
Olive Oil, 1 Tbsp
Butter, 1 Tbsp
Rosemary Skewers, 4 each
Recipe Serves: 4
1. Fill a deep sauté pan with 2 inches of water and bring to a boil. Cook potatoes for 10 minutes to soften.
2. In separate sauce pan, combine butter, olive oil, rosemary, and garlic, and heat until butter is melted.
3. Place 4 pieces of potato onto each skewer and brush with butter mixture. Grill over medium heat, continuously turning and brushing with butter mixture. Cook until potatoes are lightly browned for about 10 to 12 minutes.
4. Serve with a grilled steak or chicken. Can also be done to corn on the cob (Place frozen or fresh corn directly on grill, brush with butter mixture until corn is cooked about 15 minutes).
Recipe and Pictures by Chef Elizabeth Camilo,
Revisions and Nutrient Analysis by Chef Katie Reineberg