Grilled Mini Potato & Garlic Skewers

Prep time: 5min
Total time: 30min
Serves: 4
20
mini red or white potatoes
10 cloves
large garlic, halved
2 tbsp
olive oil
30 mL
1 tbsp
chopped fresh rosemary
15 mL
1/2
lemon, juiced
1/2 tsp
each salt and freshly ground pepper
4
long metal or wood skewers, soaked if wooden
Per serving (1/4 of the recipe):
calories
200
fat
7 g
saturated fat
3 g
carbs
32 g
protein
3.5 g
fibre
3 g
sodium
9 mg

Directions

  1. Boil the potatoes until tender crisp, about 10 min. Reduce to a simmer, add the garlic to the pot and cook another 1 to 2 min., until the garlic begins to soften. Drain potatoes and garlic. Transfer to a large bowl or baking dish.

  2. Add the olive oil, rosemary and lemon juice to dish and turn to coat potatoes and garlic; let cool.

  3. Thread potatoes and garlic onto 4 long metal or wooden skewers; grill over medium-high heat, basting occasionally with sauce remaining in dish, about 8 min. or until potatoes are cooked through and skins begin to turn golden.

Tip

For more colourful skewers, use a mix of red and white potatoes. Substitute par-boiled garlic with raw red onion for grilling. Substitute thyme or sage for the rosemary or use a mix of herbs.