Place potatoes in a medium bowl. Add 2 T olive oil, garlic, salt and pepper. Strip almost all of the leaves from the rosemary branches to form skewers, leaving some leaves near the slightly thinner end.
Finely chop enough leaves to measure 2 T and add them to the potatoes. Toss the potaties to coat thoroughly. Thread the potatoes onto the thicker end of the skewers.
Grill directly over medium heat until the skins begin to brown and crisp, for 25-30 minutes. In a small saute pan, heat the vinegar for 4 minutes, or until it become syrupy. Pour think layer of olive oil onto a serving platter. Sprinkle with salt and pepper to taste. Drizzle the warm vinegar over the oil and place the skewers on the platter. Turn to coat, serve immediately.
Originally Submitted
2/20/2010
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