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
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.
Remove and drain once cooked, you can rinse with cold water or allow to cool for a few minutes.
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.
Take your skewer and pierce each potato onto the skewer until you've reached your desired amount per skewer.
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.
Once flipped onto the last side, brush with that garlic oil and cook for a minute.
Remove and let cool for a couple of minutes. Finish with salt and pepper.
Enjoy!
