Grilled potatoes on a skewer

Ingredients for 4 servings:

• 12 potatoes
• 1 sprig(s) rosemary, fresh
• 1 chili pepper(s), finely chopped
• 2 garlic cloves, finely chopped
• Salt
• pepper
• n. B. Oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

ideal for the barbecue season

Wash the potatoes and cook in a pot until tender. Don’t let them get too soft, or they’ll fall apart. Put the oil, salt, pepper, finely chopped garlic, and finely chopped chili pepper into a freezer bag. Drain the potatoes and pierce each one several times with a fork. Now place the still-hot potatoes in the freezer bag and add a sprig of rosemary. Seal the bag tightly and turn it over several times to ensure that all the potatoes come into contact with the oil and spice mixture. Let the potatoes cool, turning them occasionally. Then put the potatoes on a skewer (always three to one). Reheat the potatoes on the grill. Tastes delicious with a freshly grilled steak. We always serve it with a sour cream dip.