GARLIC-ROASTED POTATOES ON ROSEMARY SKEWERS

1 pound red or white new potatoes, each about 1 1/2 inches
1/2 cup extra-virgin olive oil, about, divided use
1 tablespoon minced garlic
kosher salt and freshly ground pepper
6 sturdy rosemary branches
1/3 cup balsamic vinegar

Cut potatoes in half and place in medium bowl. Add 2 tablespoons olive oil and garlic. Season with salt and pepper to taste.

Strip almost all leaves from rosemary branches to form skewers, leaving some leaves near slightly thinner end. Finely chop enough leaves to measure 2 tablespoons and add them to potatoes. Toss potatoes with oil and seasonings, coating thoroughly.

Using thicker end of each rosemary skewer as a point, thread potato halves onto skewers, dividing them evenly.

Grill directly over medium heat until skins begin to brown and crisp, 25 to 30 minutes.

Pour vinegar into small saute pan over high heat and boil until reduced to about 2 tablespoons, about 4 minutes (the vinegar will be syrupy).

Pour enough of remaining olive oil onto a serving platter to form a thin layer. Sprinkle oil with salt and pepper to taste. Drizzle warm vinegar over oil. Place skewers on platter, turn potatoes in oil and vinegar, and serve immediately.

Source: Fort Worth Star Telegram, May 26, 1999