Baby Potato Kabobs
pound small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red potatoes
6 inches fresh rosemary sprigs
teaspoons olive oil
teaspoon snipped fresh rosemary
teaspoon coarse salt
- 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.
- 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.
- 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.
Nutrition Facts(Baby Potato Kabobs)
- Per serving:
- 104 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 298 mg sodium,
- 19 g carb.,
- 2 g fiber,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet