From The Southern Harvest Cookbook: Recipes Celebrating Four Seasons by Cathy Cleary. Published by Arcadia Publishing, © 2018, All rights reserved. Photograph by Katherine Brooks
2 lbs. small fresh potatoes
1 Tbsp. extra virgin olive oil
1 tsp. salt
10-15 (4-inch long) sturdy rosemary stalks
Preheat oven to 350°F. Toss potatoes with olive oil and salt on a sheet pan. Roast potatoes 30-35 minutes until they are tender.
Let potatoes cool for a few minutes, then use a metal skewer or chopstick to put a hole all the way through the center of each potato. String the potatoes on the rosemary skewers. Serve warm or at room temperature as an appetizer.