Small Potato Rosemary Kebabs

35 mins
  • 12 small blue potatoes
  • 4 woody rosemary sprigs, 10cm long
  • 1 clove crushed garlic
  • 2 tbsp fresh rosemary leaves
  • 2 tbsp extra virgin olive oil
  • 1 teaspoon sea salt
  • Pinch cracked black pepper
  • Preheat oven to 160 degrees.
  • Poke a pilot hole straight through the potato with a bamboo skewer.
  • Poke 3 small potatoes with fresh rosemary sprigs.
  • Grind garlic, rosemary, olive oil, salt and black pepper with a mortar and pestle or food processor to a smooth paste.
  • Rub rosemary skewered potatoes with infused paste.
  • Place on a lined baking tray and slowly bake for 35 minutes at 160 degrees.
Try using the BBQ instead of the over for a flame grilled flavour.

Other Recipes You May Like


Potato Bacon & Eggs Pre heat oven to 190c. Heat a large ... View Recipe


Pesto Mash Steam diced potatoes in a colander for 20 minutes. ... View Recipe

Vego Loaded Hasselback Potato

Vege Loaded Hasselback Potatoes Lie the potato flat and finely ... View Recipe


Baby Potato Halves Simmer potatoes with garlic, bay leaves and ... View Recipe