Weight Watchers FreeStyle Plan One Week Menu Plan

Rosemary and Garlic-Grilled Baby Potato Skewers


3/4 pound(s) uncooked baby potatoes, red variety (about 1-inch each)
3/4 pound(s) uncooked baby potatoes, white variety (about 1-inch each)
1/4 cup(s) water
1 Tbsp olive oil, extra virgin
2 tsp rosemary, chopped
1 tsp minced garlic
1 tsp kosher salt
1/8 tsp black pepper
2 spray(s) cooking spray


Rinse potatoes and place in a large microwave safe bowl with 1/4 cup water. Cover and cook on high until potatoes are tender; about 10 to 12 minutes; drain well and set aside until cool enough to handle, about 10 minutes.

In a medium bowl, toss potatoes with oil, rosemary, garlic, salt and pepper. Skewer 5 potatoes on each of six metal skewers (or rosemary sprigs), alternating red and white potatoes on each skewer.

Off heat, coat a grill or grill pan with cooking spray and heat to medium-high heat. Cook potatoes until grill marks are evident, turning once, about 5 minutes. Yields 1 skewer per serving.


This recipe is easily doubled to feed a crowd.

If using wooden skewers, make sure to soak them in water for 20 minutes first to prevent charring.

PointsPlus 3 

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