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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Makes 6 servings. Line baking sheet with heavy-duty foil. Cook potatoes in
large pot of boiling salted water just until tender when pierced with sharp
knife, about 10 minutes. Drain; cool 10 minutes.
Meanwhile, whisk oil and next 5 ingredients in large bowl to blend.
Add potatoes to dressing and toss to coat. Thread potatoes onto skewers,
cut side up. Place on prepared baking sheet. (Skewers can be assembled 4
hours ahead. Cover; let stand at room temperature.)
Preheat broiler, positioning rack 6 inches from heat source. Broil potato
skewers until browned and bubbly, turning halfway through cooking time,
about 10 minutes total.
Contributor: Bon Appetit August 2003
Ingredients:
1 1/2 Pound(s) red potatoes; halved
3 Tablespoon(s) olive oil
9 Teaspoon(s) dijon mustard
3 clove garlic; minced
4 1/2 Teaspoon(s) rosemary; minced
869/10000 Ounce(s) salt
1/2 Teaspoon(s) pepper
6 metal skewers or wooden; soaked 30 minutes |
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