Ingredients
-
1 pound small potatoes, such as baby Dutch yellow, fingerlings, baby purple, and/or new red potatoes
-
4 6 inch fresh rosemary sprigs
-
2 teaspoon olive oil
-
½ teaspoon snipped fresh rosemary
-
½ teaspoon coarse salt
Directions
-
Wash potatoes. In a medium saucepan cook the potatoes, covered, in a small amount of boiling salted water for 12 to 15 minutes or until tender. Drain and cool slightly.
-
Skewer the potatoes onto rosemary sprigs or short metal skewers. In a small bowl stir together olive oil and snipped rosemary. Brush oil mixture over potatoes. Sprinkle with coarse salt.
-
Grill potato kabobs on the rack of an uncovered grill directly over medium coals about 5 minutes or until potatoes are lightly browned, turning once. Makes 4 side-dish servings.
Nutrition Facts (per serving)
| 104 | Calories |
| 2g | Fat |
| 19g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 104 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 5% |
| Sodium 298mg | 13% |
| Total Carbohydrate 19g | 7% |
| Protein 2g | 4% |
| Vitamin C 14.2mg | 16% |
| Calcium 10.1mg | 1% |
| Iron 1.4mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.