I have not tried these yet, but they are on my list of "must try" . They look great and I bet they are delicious.
1 pound small potatoes, such as baby Dutch yellow,fingerling's,baby purple, and or new red potatoes.
4- 6 inch fresh rosemary sprigs
2 tablespoons oil
1/2 teaspoon snipped fresh rosemary
1/2 teaspoon course salt
1. Wash potatoes. In a medium saucepan cook the potatoes, covered in a small amount of boiling salted water for 12 -15 minutes or until tender. Drain and cool slightly.
2. Skewer the potatoes onto the rosemary sprigs or short metal skewers. In a small bowl stir together olive oil and snipped rosemary. Brush oil mixture over potatoes. Sprinkle with course salt.
3.Grill potato kabobs on the rack of an uncovered grill directly over medium coals about 5 minutes or until potatoes are lightly browned, turning once. Makes 4 side dish servings.
I would think that you could prepare the potatoes the day before and grill when you are ready for them. Great item to take on a picnic or any out door event.