Garlic Rosemary Potato Kebabs

Instructions

Step 1:

Start by boiling salted water over high heat, then add the potatoes once it is boiling. If using the super small potatoes aka "nibblers" cook for about 6 minutes. If using a bit larger potatoes then cook for about 10 minutes.

Step 2:

Remove and drain once cooked, you can rinse with cold water or allow to cool for a few minutes.

Step 3:

While they cool you can make the finishing oil for the skewers. Just add about 1/4 a cup of the oil in a small dish with the garlic powder and rosemary. Stir to incorporate it all.

Step 4:

Take your skewer and pierce each potato onto the skewer until you've reached your desired amount per skewer.

Step 5:

Heat a skillet or heat your grill up. If using a skillet, add the oil to it. Place the potato skewers into the pan or on the grill and cook for 2-4 minutes per side, or just until a good crust forms on the potatoes.

Step 6:

Once flipped onto the last side, brush with that garlic oil and cook for a minute.

Step 7:

Remove and let cool for a couple of minutes. Finish with salt and pepper.

Enjoy!

PREP TIME

10 minutes

COOK TIME

8 minutes

SERVINGS

Ingredients

1 Bag Small Potatoes

1 Package Bamboo Skewers or Reusable Metal Skewers

1/2 Cup Olive Oil

2 Tsp Garlic Powder

2 Tsp Chopped Rosemary

Salt & Pepper to Taste

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Did you try this recipe? I would love to hear from you! Please leave a comment below, and feel free to ask any questions if you’re unsure of anything. 

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Recipe Key

Vegan
Vegetarian
Dairy-Free
Gluten-Free

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