Herbed Mini Potato Skewers

By carol gorman

Ingredients

• 30 30mini yellow potatoes or white potatoes, scrubbed (about 1-1/2 lb/675 g)
• 30 30mini red potatoes, scrubbed (about 1-1/2 lb/675 g)
• 2/3 cup 2/3cupbutter, melted
• 2 2cloves garlic, grated or pressed
• 1 tbsp 1tbspfinely chopped fresh parsley
• 2 tsp 2tspfinely chopped fresh rosemary
• 1/4 tsp 1/4tspsalt
• 1/4 tsp 1/4tsppepper

Preparation

Step 1

In large pot of boiling salted water, cook yellow and red potatoes until tender, about 15 minutes. Drain and let cool slightly. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Combine butter, garlic, parsley, rosemary, salt and pepper. Alternating colours, thread potatoes onto metal skewers. Brush with some of the butter mixture.

Place skewers on greased grill over medium-high heat; close lid and grill, turning and brushing frequently with butter mixture, until potatoes are hot and golden, about 8 minutes.

Additional information :

Change It Up

Curried Mini Potato Skewers

Omit rosemary. Add 1 tsp curry powder and 1/4 tsp cayenne pepper to butter mixture.