Tiania’s Small Rosemary Kebabs

Cooking Time 35 minutes

Serves 4

INGREDIENTS

  • 12 small chat potatoes
  • 4 woody rosemary sprigs, 10cm long
  • 1 clove crushed garlic
  • 2 tbsp fresh rosemary leaves
  • 2 tbsp extra virgin olive oil
  • 1 tsp
  • sea salt
  • 1 pinch cracked pepper

PERFECT WITH
Blue Potatoes

ALSO GREAT WITH
Yellow Potatoes

INSTRUCTIONS

  1. Pre-heat oven to 180 C.
  2. Microwave potatoes whole, on high for 3 minutes.
  3. Poke a hole through centre of each potato with a bamboo skewer and thread 3 small potatoes onto a rosemary sprig.
  4. Grind garlic, rosemary, oil, and salt together to a smooth paste. A food processor or mortar and pestle is ideal.
  5. Brush skewered potatoes with paste and place on a lined baking tray.
  6. Bake in the oven until golden.