Ingredients

• 1  pound small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red potatoes
• 4  6-inch fresh rosemary sprigs
• 2  teaspoons olive oil
• 1/2  teaspoon snipped fresh rosemary
• 1/2  teaspoon coarse salt

Directions

1. Wash potatoes. In a medium saucepan cook the potatoes, covered, in a small amount of boiling salted water for 12 to 15 minutes or until tender. Drain and cool slightly.

2. Skewer the potatoes onto rosemary sprigs or short metal skewers. In a small bowl stir together olive oil and snipped rosemary. Brush oil mixture over potatoes. Sprinkle with coarse salt.

3. Grill potato kabobs on the rack of an uncovered grill directly over medium coals about 5 minutes or until potatoes are lightly browned, turning once. Makes 4 side-dish servings.