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Prep Time
5 mins
Total Time
30 mins
Serves
4

Ingredients

20
mini red or white potatoes
10 cloves
large garlic, halved
2 tbsp
olive oil
30 mL
1 tbsp
chopped fresh rosemary
15 mL
1/2
lemon, juiced
1/2 tsp
each salt and freshly ground pepper
4
long metal or wood skewers, soaked if wooden

Directions

Step 1
Boil the potatoes until tender crisp, about 10 min. Reduce to a simmer, add the garlic to the pot and cook another 1 to 2 min., until the garlic begins to soften. Drain potatoes and garlic. Transfer to a large bowl or baking dish.
Step 2
Add the olive oil, rosemary, salt, pepper, and lemon juice to dish and turn to coat potatoes and garlic; let cool.
Step 3
Thread potatoes and garlic onto 4 long metal or wooden skewers; grill over medium-high heat, basting occasionally with sauce remaining in dish, about 8 min. or until potatoes are cooked through and skins begin to turn golden.

Tip

For more colourful skewers, use a mix of red and white potatoes. Substitute par-boiled garlic with raw red onion for grilling. Substitute thyme or sage for the rosemary or use a mix of herbs.
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Nutrition Facts

Nutrition Description:
Per serving (1/4 of the recipe):
Calories:
200
Fat:
7 g
Saturated Fat:
3 g
Carbs:
32 g
Fibre:
3 g
Protein:
3 g
Sodium:
9 mg