Woody herbs like bay and rosemary can be used as skewers for meats and vegetables, giving gorgeous flavor to the whole dish. They are especially good with lamb, the natural companion for rosemary.
20-24 baby potatoes, about 1 inch in diameter
4-8 sprigs of rosemary, about 6 inches long
Olive oil, for brushing
Sea salt and freshly ground black pepper
1 metal kabob skewer
Strips of foil for wrapping leaves
Wash the potatoes well, then spin them dry in a salad spinner (this will roughen the surface, giving a more crunchy exterior).
Parboil the potatoes in salted water for 10 minutes. Drain, plunge into cold water, then pierce through with a metal skewer.
Trim the rosemary sprigs so the woody part is smooth and just a few leaves remain attached at the end. Wrap the leaves in a twist of foil.
Light an outdoor grill or preheat a broiler. Remove the skewer and replace with a trimmed rosemary sprig, threading 3-5 potatoes on each one.*
Brush with oil, sprinkle with salt and pepper, and grill or broil for 10-15 minutes, turning once, or until cooked through and well browned.
*Note: The sticks can be prepared ahead to this point.
Sticks & Skewers
By Elsa Petersen-Schepelern
Time Life Books
Color photos throughout
Recipe reprinted by permission.
This page created June 2000
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