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Rosemary baked potatoes

Recipe from: 9/3/1998 12:00:00 AM
Ingredients 5
Servings 6


  • 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

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