| 4 | Medium Potatoes, (approximately 1/3 pounds), peeled and cut into 1 1/2-inch chunks |
| 1 T | Olive oil |
| 1 T | Salted butter or margarine, melted |
| 1 T | Fresh chopped Rosemary or 1 tsp. dried. |
| 1 large | Clove of garlic, minced |
| 1/2 tsp. | Salt |
| 1/2 tsp | Chef Johnny's E-Z Season |
| 4 | 12-inch metal skewers or 4 bamboo skewers soaked in warm water for 30 minutes |
Prepare a charcoal grill or preheat the broiler. In a heavy saucepan with a tight-fitting lid, cook the potatoes in 2 inches of salted boiling water until tender, approximately 15 minutes. Drain the potatoes, cool slightly and thread them onto metal or bamboo skewers. In a small bowl, mix together the remaining ingredients. Place potato skewers on the grill 3 to 4 inches above the glowing embers. Brush the skewers with the rosemary mixture. Grill, basting and turning several times, until the potatoes are lightly browned, approximately 10 to 12 minutes.
© Chef Johnny 2000