Instructions: Prepare charcoal grill. In a heavy saucepan with a tight-fitting lid, cook the potatoes in 2" of salted boiling water until tender, approx. 15 minutes. Drain the potatoes, cool slightly & thread them onto metal or bamboo skewers. In a small bowl, mix the remaining ingredients. Place potato skewers on the grill 3-4" above the glowing coals. Brush the skewers with the rosemary mixture. Grill, basting & turning several times utnil the potatoes are lightly browned, about 10-12 minutes.

Serves 4. (Fresh rosemary is best if youve got it, but dried works, too.)

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