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.

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