Rosemary baked potatoes

Recipe from: 9/3/1998 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 1
    new potatoes, scrubbed clean
  • 15
    seasoned sea salt
  • 125
    garlic salad dressing
  • 30
    fresh rosemary leaves, chopped
  • freshly ground black pepper


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.

Read more on: starch  |  grill

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.