Rosemary Potato Skewers

1. 1

   Cook the potatoes for 25 minutes in salted boiling water, let cool.

2. 2

   Remove the side shoots from the main stem of each rosemary sprig, keep only 7 to 8 leaves at the top of the stem.

3. 3

   Cut the stem to look like a skewer.

4. 4

   Thread 3 potatoes on each stem by moving them forward towards the tip.

5. 5

   Cut off the excess piece.

6. 6

   Preheat oven to 180 degrees Celsius.

7. 7

   Place the skewers on a baking sheet lined with parchment paper, and drizzle with olive oil and coarse salt.

8. 8

   Bake for 10 minutes until the potatoes brown.

9. 9

   Serve with grilled meat or fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.