Photo of Rosemary and garlic-grilled baby potato skewers by WW

Rosemary and garlic-grilled baby potato skewers

3
3
1
Smartpoints value per serving
Total Time
40 min
Prep
13 min
Cook
17 min
Serves
6
Difficulty
Easy
After a quick cook in the microwave, baby potatoes grill up tender and flavorful in this 40 minute dish. Cooking these pretty skewers to on the grill makes them a fabulous BBQ side dish. Try skewering the potatoes on rosemary stems for a beautiful presentation. If using wooden skewers, make sure to soak them in water for 20 minutes first to prevent charring. Throw some purple potatoes into the mix for even more color variety. Try to keep potatoes of the same size together on their skewer to ensure even cooking. Grilled chicken with tangy barbecue sauce or simple grilled flank steak accompany these potatoes well. Fill your grill top with a variety of veggies like asparagus and zucchini for a quick and easy addition to the plate.

Ingredients

uncooked baby potatoes

¾ pound(s), red variety (about 1-inch each)

uncooked baby potatoes

¾ pound(s), white variety (about 1-inch each)

water

¼ cup(s)

olive oil

1 Tbsp, extra virgin

rosemary

2 tsp, chopped

minced garlic

1 tsp

kosher salt

1 tsp

black pepper

tsp

cooking spray

2 spray(s)

Instructions

  1. Rinse potatoes and place in a large microwave safe bowl with 1/4 cup water. Cover and cook on high until potatoes are tender; about 10-12 minutes; drain well and set aside until cool enough to handle, about 10 minutes.
  2. In a medium bowl, toss potatoes with oil, rosemary, garlic, salt and pepper. Skewer 5 potatoes on each of six metal skewers (or rosemary sprigs), alternating red and white potatoes on each skewer.
  3. Off heat, coat a grill or grill pan with cooking spray and heat to medium-high heat. Cook potatoes until grill marks are evident, turning once, about 5 minutes.
  4. Serving size: 1 skewer

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