Rosemary baked potatoes

Name: Rosemary baked potatoes
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1.00 kg potatoes; 15.00 ml sea salt seasoned; 125.00 ml salad dressing garlic; 30.00 ml fresh rosemary chopped; black pepper freshly ground

6 servings

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Starch

By Food24 November 03 2009

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Ingredients (5)

1.00 kg	potatoes
15.00 ml	sea salt — seasoned
125.00 ml	salad dressing — garlic
30.00 ml	fresh rosemary — chopped
	black pepper — freshly ground

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Method:

Place the potatoes in a medium-sized saucepan and cover with cold water. Add the sea salt, bring to the boil, lower the heat and cook until just tender, about 10 minutes.
Drain and cool to room temperature.
Blend the salad dressing and rosemary. Make a hole in each potato using a meat skewer. Thread four potatoes each onto wooden skewers and insert a rosemary sprig at each end of the skewer. Brush generously with the salad dressing mixture. Grill until brown and heated through. Season with black pepper.
Serves 6.