BABY POTATO & ROSEMARY SKEWERS

Ingredients

• 12-18 baby potatoes

• a large handful of fresh rosemary, trimmed into 5cm pieces

• sea salt and freshly ground black pepper, to taste

• olive oil, for brushing

• kebab skewers

Cooking Instructions

1. Parboil the baby potatoes in a large pot of boiling water (approximately 10 minutes). Drain and allow to cool slightly.

2. Thread the baby potatoes and sprigs of rosemary onto the soaked bamboo skewers.

3. Brush the potato skewers with olive oil and season with salt and pepper.

4. Place them on a hot fire and allow to cook until golden brown on all sides.

5. Remove from the heat and serve.

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