Chef Richard Blais shows you how to use rosemary sprigs as a skewer for potatoes in this pretty summer side dish.
For more "food on a stick" recipes from Richard, check out:
- 18 to 20 baby potatoes
- 8 cups water
- 1 tablespoon kosher salt
- 6 to 8 sturdy rosemary sprigs, ends cleaned and soaked, plus 1 teaspoon needles, chopped
- 1 cup melted butter
- 3 cloves garlic, chopped
- 1 bunch parsley, chopped
Preheat a charcoal or gas grill to high heat.
Place potatoes and water in a small saucepan, add salt and cook over high heat until softened, about 30 minutes. Strain potatoes. Once cool enough to handle, thread 2 to 3 potatoes onto the ends of the rosemary sprigs.
Mix melted butter with parsley, garlic, and chopped rosemary. Brush herbed butter onto potatoes, then grill until lightly charred on all sides.
Brush with more herbed butter just before serving.