Potatoes

February is celebrated as Potato Lovers Month, highlighting the importance of potatoes to New York agriculture, with this hardy crop holding strong through the winter months. Potatoes are perfect for any occasion. Try rosemary potato skewers as a simple and delicious side for your next dinner. Did you know potatoes are naturally fat free, rich in vitamin C, and one of the most versatile crops grown by New York farmers. Ingredients

• 1.5 – 2 lbs baby potatoes (red or yellow), cleaned
• 3-4 tablespoons olive oil
• 2 tablespoons fresh rosemary, chopped (or 1 tsp dried)
• 2 cloves garlic, minced or pressed
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional: 1 large red onion, cut into 1-inch chunks
• Equipment: Metal skewers or sturdy rosemary sprigs (if using wooden skewers, soak them in water for 30 minutes first

Instructions

1. Parboil the Potatoes: Place the potatoes in a large pot and cover with salted water. Bring to a boil and cook for 10 minutes, or until just fork-tender but not soft. Drain well and let them cool slightly.
2. Make the Marinade: In a large bowl, whisk together the olive oil, rosemary, garlic, salt, and pepper.
3. Season: Add the slightly cooled potatoes (and onions, if using) to the bowl and toss to coat thoroughly.
4. Skewering: Thread the potatoes onto skewers, leaving a small space between each for even cooking.
5. Grill: Preheat the grill to medium-high (approx. 400°F). Place skewers on the grill and cook for 15-20 minutes, turning occasionally, until they are golden brown, charred, and tender.

Serve: Serve immediately, perhaps with an extra drizzle of olive oil or fresh herbs. Check out our other recipes here!