Grilled Mini Potato & Garlic Skewers
Prep Time
Serves
Cooking Mode
20 mini red or white potatoes
10 cloves large garlic, halved
2 tbsp olive oil
1 tbsp chopped fresh rosemary
½ lemon, juiced
½ tsp each salt and freshly ground pepper
4 long metal or wood skewers, soaked if wooden
20 mini red or white potatoes
10 cloves large garlic, halved
2 tbsp olive oil
1 tbsp chopped fresh rosemary
½ lemon, juiced
½ tsp each salt and freshly ground pepper
4 long metal or wood skewers, soaked if wooden
Directions
1Boil 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.
2Add the olive oil, rosemary, salt, pepper, and lemon juice to dish and turn to coat potatoes and garlic; let cool.
3Thread 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.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
