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Ingredientes
- 4 med red potatoes (approx. 1 1/3 lbs), peeled & cut into 1 1/2" chunks
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter or possibly margarine, melted
- 1 Tbsp. minced fresh rosemary or possibly 1 tsp dry
- 1 lrg clv garlic, chopped
- 1/2 tsp salt
- 1/4 tsp freshly grnd black pepper
- 4 x 12" metal skewers or possibly 4 bamboo skewers soaked in hot water for 1/2 hour
Direcciones
- Prepare charcoal grill. In a heavy saucepan with a tight-fitting lid, cook the potatoes in 2" of salted boiling water till tender, approx. 15 min. Drain the potatoes, cold slightly & thread them onto metal or possibly bamboo skewers. In a small bowl, mix the remaining ingredients. Place potato skewers on the grill 3-4" above the glowing coals. Brush the skewers with the rosemary mix. Grill, basting & turning several times utnil the potatoes are lightly browned, about 10-12 min.
- Serves 4. (Fresh rosemary is best if you've got it, but dry works, too.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 208 | |
| Calories from Fat 59 | 28% |
| Total Fat 6.69g | 8% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 325mg | 14% |
| Potassium 982mg | 28% |
| Total Carbs 34.7g | 9% |
| Dietary Fiber 4.0g | 13% |
| Sugars 2.14g | 1% |
| Protein 4.15g | 7% |
