- 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
For more colourful skewers, use a mix of red and white potatoes. Substitute par-boiled garlic with raw red onion for grilling. Substitute thyme or sage for the rosemary or use a mix of herbs.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
