- Prep Time
- 5 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 20
- mini red or white potatoes
- 10 cloves
- large garlic, halved
- 2 tbsp
- olive oil
- 30 mL
- 1 tbsp
- chopped fresh rosemary
- 15 mL
- 1/2
- lemon, juiced
- 1/2 tsp
- each salt and freshly ground pepper
- 4
- long metal or wood skewers, soaked if wooden
Method
Step 1
Boil the potatoes until tender crisp, about 10 min. Reduce to a simmer, add the garlic to the pot and cook another 1 to 2 min., until the garlic begins to soften. Drain potatoes and garlic. Transfer to a large bowl or baking dish.
Step 2
Add the olive oil, rosemary, salt, pepper, and lemon juice to dish and turn to coat potatoes and garlic; let cool.
Step 3
Thread potatoes and garlic onto 4 long metal or wooden skewers; grill over medium-high heat, basting occasionally with sauce remaining in dish, about 8 min. or until potatoes are cooked through and skins begin to turn golden.
Tips
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 200
- Fat:
- 7 g
- Saturated Fat:
- 3 g
- Carbs:
- 32 g
- Fibre:
- 3 g
- Protein:
- 3 g
- Sodium:
- 9 mg
