Rosemary Potato Skewers
Rosemary is an herb with particularly woody stalks. While you wouldn’t want to garnish a plate with them, they make excellent natural skewers for food.
When roasting rosemary skewered potatoes in the oven, the rosemary sprigs burn up, very lightly smoking the potatoes and imparting a gentle hint of rosemary flavor. When the potatoes are ready, you remove and discard the rosemary sprigs.
Instead of using a cast iron grill pan in the oven, you could also grill these skewers, hanging the green ends off of the edge of the grill.
Ingredients: Makes Six Skewers
1lb Heirloom Potatoes, skin on (we used Viking Purple Potatoes & All Blue Potatoes)
1/3 cup White or Champagne Vinegar
1 tbsp Fresh Rosemary, minced
Six long, thick Fresh Rosemary Sprigs
1. Preheat your oven to 450 degrees.
2. Slice the potatoes into 1/3″ thick slices. Add them and the vinegar to a pot of cold water (just enough water to cover). Bring the water to a simmer to a simmer and cook just until tender – al dente, but not crunchy.
3. Drain the potatoes and lay them out on a plate or pan to cool. Drizzle them with some olive oil and season with the salt, pepper, and the minced rosemary.
4. Strip the rosemary leaves off 2/3rds of the large sprigs, and thread the potato slices onto them horizontally.
5. Drizzle the potatoes with olive oil & cook in a grill pan. The rosemary will smoke. That’s ok.
6. After the potatoes have developed grill marks on both sides, move the pan to the oven to finish cooking them.
7. Once the potatoes are tender, remove them from the oven and the burnt rosemary sprigs. Discard the rosemary. Serve the potatoes.