If you have Rosemary in your garden, you know it is truly the hardiest herb. My rosemary plant survives our PA winters and produces wildly beautiful woodsy stems that I can’t live without. This recipe is so much fun and easy- infusing flavor throughout with very little added fats. Great grilling side dish. Serve hot or at room temperature.
1.5-2 lbs of new potatoes (smaller sized red or white potato)
10-12 Rosemary sprigs (long and straight sprigs)
Water for soaking
First, soak your Rosemary stems in a large bowl of water for 1-2 hours. This will prevent them from burning on the grill. Then you want to wash your potatoes and boil in a large pot of salted water until you can pierce with a fork or knife. Drain them and let cool. Then slice in thirds or if the potato is smaller, in half. Then pierce the potato with the Rosemary sprig and add about 5-6 potato slices on each sprig. Set on a platter. Spray with olive oil and sprinkle with salt. Place on a hot grill and flip after about 4-6 minutes. Get a nice char on the outside and remove. Leave the kabobs in tact. Serve alongside your protein etc.
— Knead to Cook