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Ingredients
- 30 mini yellow potatoes , scrubbed (about 1-1/2 lb/675 g)
- 30 mini red potatoes , scrubbed (about 1-1/2 lb/675 g)
- 2/3 cup butter , melted
- 2 cloves garlic , grated or pressed
- 1 tbsp finely chopped fresh parsley 1
- 2 tsp finely chopped fresh rosemary
- 1/4 tsp salt
- 1/4 tsp pepper
Details
Servings 12
Preparation time 30mins
Cooking time 30mins
Adapted from canadianliving.com
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.
Source : Canadian Living Magazine: July 2012
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