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How to make Crispy rosemary butter potato skewers

Yield = 6
Prep time: 0:25
Cook time: 0:30
Total time: 0:55

Ingredients

  • 24 (1kg) baby chat potatoes
  • 2 garlic cloves, peeled
  • 60g butter
  • 1 tablespoon roughly chopped fresh rosemary leaves

Method

  • Step 1 Place potatoes and garlic in a large saucepan. Cover with cold water. Bring to the boil over high heat. Cook for 10 to 12 minutes or until just tender. Drain well. Transfer to a large heatproof bowl. Set aside for 10 minutes to cool.
  • Step 2 Crush garlic with a fork until smooth. Melt butter in a small saucepan over medium heat. Add rosemary and garlic. Cook, stirring, for 1 minute or until fragrant.
  • Step 3 Thread potatoes onto skewers. Place on a baking tray. Brush potatoes with half the butter mixture. Season with salt and pepper.
  • Step 4 Heat a barbecue plate or chargrill on medium heat. Cook skewers, turning, for 10 to 12 minutes or until golden and crisp. Transfer to a plate. Drizzle with remaining butter mixture. Season with salt and pepper. Serve.