4 medium sized potatoes, cut into 4 cm chunks
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon minced garlic
Salt and pepper to taste
Time: 20 min
1. Prepare a charcoal grill or preheat the kitchen grill.
2. Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers.
3. In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture.
4. Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly.