Roasted Potato Kabobs - cooking recipe

Ingredients

1 1/2 lbs small potatoes, such as purple Dutch yellow, fingerlings, new reds
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons olive oil
2 tablespoons snipped fresh thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Preparation

Soak four 8-inch wooden skewers in water for 30 minutes.
Scrub potatoes.
Cut any large potatoes in half.
In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain.
Or place potatoes in a microwave-safe bow with 2 tablespoons water, cook covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
Preheat oven to 475 degree F.
Thread potatoes on the 4 soaked wooden skewers.
Place kabobs on a baking sheet.
In a small bowl combine melted butter and olive oil.
Brush potatoes with butter mixture.
Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown.