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Grilled Mini Potato and Garlic Skewers
Ingredients
-
20 mini red or white potatoes
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10 large garlic cloves, halved
-
2 tbsp (30 mL) olive oil
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1 tbsp (15 mL) chopped fresh rosemary
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1/2 lemon, juiced
-
½ tsp each salt and freshly ground pepper
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4 long metal or wood skewers, soaked if wooden
Method
- Boil the potatoes until tender crisp, about 10 min. Reduce to a simmer, add the garlic to the pot and cook another 1 to 2 min., until the garlic begins to soften. Drain potatoes and garlic. Transfer to a large bowl or baking dish.
- Add the olive oil, rosemary, lemon juice, salt and pepper to dish and turn to coat potatoes and garlic; let cool.
- Thread potatoes and garlic onto 4 long metal or wooden skewers; grill over medium-high heat, basting occasionally with sauce remaining in dish, about 8 min. or until potatoes are cooked through and skins begin to turn golden.
Tip
- For more colourful skewers, use a mix of red and white potatoes. Substitute par-boiled garlic with raw red onion for grilling. Substitute thyme or sage for the rosemary or use a mix of herbs.
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