Garlic Roasted Potatoes on Rosemary Skewers

By MaryEllen

Ingredients

• 1 lb new potatoes about 1 1/2 inches in diameter
• 1/2 cup olive oil
• 1 Tbs garlic, minced
• pepper
• 6 rosemary sprigs
• 1/3 cup balsamic vinegar
• Servings: 4
• Reviews
• 4 stars - Similar to the ones we had at Bonnie & Al's 25th anniversary party in Pleasanton. - ME 1/21/2007

Preparation

Step 1

1. Cut potatoes in half and place in medium bowl. Add 2 T olive oil and garlic. Season with salt and pepper to taste.

2. Strip almost all leaves from rosemary branches to form skewers, leaving some leaves near thinner end. Finely chop enough leaves to measure 2 T and add them to potatoes. Toss potatoes with oil and seasonings, coating thoroughly. Using thicker end of branch as a point, thread potato halves onto skewers, dividing them evenly. Grill over medium heat until skins begin to brown and crisp, 25-30 minutes. Pour vinegar into small saute pan over high heat and boil until reduced to about 2 T, about 4 minutes. Pour a thin layer of oil over platter. Sprinkle with salt and pepper. Drizzle warmed vinegar over all. Place skewers on platter. Turn potatoes in oil and vinegar to coat and serve immediately.