Skewered Rosemary Red Skins

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

These grilled potatoes are always a crowd pleaser and can be almost completely prepared in advance. I toss parboiled baby red skins in a mixture of olive oil, mustard, minced garlic, and chopped fresh rosemary before skewering them. The skewered potatoes, which can rest at room temperature several hours, are then grilled for several minutes until lightly charred. The potatoes would make a distinctive garnish to grilled steaks, lamb, or chicken. And, in the unlikely event that there are any leftover potatoes, they could be tossed in a vinaigrette dressing and served as a salad.

Ingredients

• Salt
• 1½ pounds small (1 to 1½ inches in diameter) red-skin potatoes
• 2½ tablespoons olive oil plus extra for oiling grill rack
• 2½ tablespoons Dijon mustard
• 3   medium cloves garlic, minced
• 2½ tablespoons finely chopped fresh rosemary
• Coarsely ground black pepper

Directions

1. Bring a large pot of salted water to a boil.
2. Scrub potatoes, but do not peel.
3. Halve potatoes and add to boiling water.
4. Cook until tender but not mushy, 10 to 12 minutes.
5. Test potatoes with a sharp knife to see if they are done.
6. Remove and drain in a colander.
7. Cool potatoes 10 minutes.
8. Whisk together oil, mustard, garlic, rosemary, ½ teaspoon salt, and ½ teaspoon pepper in a large bowl.
9. Add cooked potatoes and toss well to coat.
10. Taste a potato and season with more salt and pepper if desired.
11. Remove and skewer the potatoes with cut sides up.
12. Cover with plastic wrap and leave at room temperature for up to 4 hours.
13. When ready to grill potatoes, oil a grill rack and arrange 4 to 5 inches from heat source.
14. Prepare grill for a hot fire (high temperature).
15. Grill skewers, turning several times until potatoes are browned well, about 10 minutes.
16. Remove and arrange skewers on a serving platter.

YIELD: SERVES 6 TO 8