Prepare a charcoal grill or preheat the kitchen grill.
Cook the potatoes in salted boiling water until tender, approximately 10 minutes. Cool slightly and thread them onto metal or bamboo skewers.
In a small bowl, mix together the remaining ingredients. Brush the skewers with the rosemary mixture.
Place potato skewers on the grill. Grill, basting and turning several times until the potatoes are browned and cooked. If using bamboo skewers, soak in warm water prior to use to prevent burning. If preferred the potato chunks may be cooked without the skewers on a greased BBQ plate turning to brown evenly.
Cooking suggestion: Using two skewers, makes turning the potatoes easier, I found they spun around the skewer if only one was used.
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|Serving Size: 1 Serving (216g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 31.4mg||1 %|
|Potassium 901mg||24 %|
|Total Carbohydrate 37.4g||11 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 32.7g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 180
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