Rosemary Red Potatoes

Name: Rosemary Red Potatoes
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Ingredients: 16 Small Red Potatoes; 4 Rosemary Sprigs; 3 Tablespoons Olive Oil; 1 Teaspoon Salt

Ingredients

Small Red Potatoes		16
Rosemary Sprigs		4
Olive Oil		3 Tablespoons
Salt		1 Teaspoon

SAMSUNG CSC

These would make a great side dish for a BBQ! I served mine with a cilantro pesto which was such a great compliment to the grilled potatoes.

Rosemary Red Potatoes Instructions

Boil Potatoes until just tender in salted water.
Drain them and toss with the Salt and Olive Oil.
Strip most of the Rosemary leaves from the stem, leaving the top leaves.
Let the potatoes cool enough so you can handle them.
Poke the stems through the Potatoes, only do about 3 or 4 per stem or they will break.
I put mine on the BBQ grill with the Rosemary ends poking out the edge of the grill so they don’t burn, this step isn’t necessary I just had the BBQ on for something else.