Small Potato Rosemary Kebabs

Cooking Time 35 minutes

Serves 4

INGREDIENTS


  • 12 small blue potatoes
  • 4 woody rosemary sprigs, 10cm long
  • 1 clove crushed garlic
  • 2 tbsp fresh rosemary leaves
  • 2 tbsp extra virgin olive oil
  • 1 teaspoon sea salt
  • Pinch cracked black pepper

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS


  1. Preheat oven to 160 degrees.
  2. Poke a pilot hole straight through the potato with a bamboo skewer.
  3. Poke 3 small potatoes with fresh rosemary sprigs.
  4. Grind garlic, rosemary, olive oil, salt and black pepper with a mortar and pestle or food processor to a smooth paste.
  5. Rub rosemary skewered potatoes with infused paste.
  6. Place on a lined baking tray and slowly bake for 35 minutes at 160 degrees.

TIP: Try using the BBQ instead of the over for a flame grilled flavour.