- 6 Carisma potatoes
- 1 Red onion
- 2 Red peppers
- 20 Rosemary stalks
- Olive oil
- A light sprinkle of salt
Wash Carisma potatoes, chop into 1 cm cubes. Place cubed potatoes into hot (not boiling) water, and then bring water to the boil. Cook until al dente. Potatoes should be firm but cooked through. Drain and cool.
Cut red onion and red peppers in 1 cm pieces; lightly brush onion, peppers and potatoes with olive oil.
Use hard rosemary stalks and strip most leaves, leaving the tips, and soak in cold water for at least 10 minutes prior to assembling.
Grill the potatoes, capsicum and onion on a barbeque hotplate, 1 minute each side or until lightly charred.
When cool enough to handle, assemble by alternatively threading the cooked potato, onion and capsicum onto the soaked skewers.
Drizzle lightly with olive oil, season with salt flakes and serve immediately.
Depending on your cooking method and technique the level of RI may vary.