Ingredients
1 1/2 pounds small red-skinned new potatoes (about 1 to 1 1/2 inches in diameter), scrubbed, halved
3 tablespoons olive oil
3 tablespoons Dijon mustard
3 garlic cloves, minced
1 1/2 tablespoons finely chopped fresh rosemary
1/2 teaspoon coarse kosher salt
1/2 teaspoon coarsely ground black pepper
6 metal skewers or wooden skewers soaked in water 30 minutes
Preparation
Step 1
Makes 6 servings. Line baking sheet with heavy-duty foil. Cook potatoes in large pot of boiling salted water just until tender when pierced with sharp knife, about 10 minutes. Drain; cool 10 minutes.
Step 2
Meanwhile, whisk oil and next 5 ingredients in large bowl to blend.
Step 3
Add potatoes to dressing and toss to coat. Thread potatoes onto skewers, cut side up. Place on prepared baking sheet. (Skewers can be assembled 4 hours ahead. Cover; let stand at room temperature.)
Step 4
Preheat broiler, positioning rack 6 inches from heat source. Broil potato skewers until browned and bubbly, turning halfway through cooking time, about 10 minutes total.
