Rosemary Skewered Grilled Potatoes - cooking recipe

Ingredients

2 lbs small red potatoes
1 None small red onion, cut into wedges
None None garlic-flavored olive oil, to coat
1 tsp chopped fresh rosemary leaves

Preparation

Place potatoes in a medium saucepan. Add enough salted water to cover then bring to a boil. Cook potatoes for 5 mins then drain and let cool. Cut into 1 1/2 inch pieces.
Preheat grill. Thread potatoes and onions onto soaked bamboo skewers. Brush with garlic oil then grill for 3 mins per side, or until potatoes are tender. Season. Sprinkle with rosemary. Serve warm or at room temperature.