Rosemary Potatoes - cooking recipe

Ingredients

4 small Russet potatoes
2 Tbsp. olive oil
1/4 c. chopped fresh rosemary

Preparation

Place potatoes in medium saucepan.
Cover with water; bring to a boil.
Boil the potatoes until just tender when pierced with small sharp knife.
Cool.
Peel potatoes.
Cut lengthwise into 1/2-inch thick slices.
Prepare barbecue at medium-high heat or preheat broiler.
Brush potatoes with oil.
Sprinkle with rosemary, salt and pepper.
Grill potatoes until beginning to turn brown or about 4 minutes on each side.
Makes 4 servings.