Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES
A little fiddly but an impressive way to serve new potatoes this BBQ season.
Woody sprigs of rosemary
Salt & pepper
I used a thin metal straw to pierce a hole through each potato. Cut the rosemary into equal lengths and strip two thirds of the leaves off. Thread potatoes onto the rosemary sprigs.
Once all the potatoes are threaded on, drizzle with olive oil and season with salt and pepper.
Cook over low embers on the BBQ or bake in the oven for around 20 minutes, depending on how big the potatoes are.