1-1/2 lbs of red or yukon potatoes, washed and halved 3 Tablespoons olive oil 3 Tablespoons Dijon mustard 3 garlic cloves 1-1/2 Tablespoons chopped fresh rosemary 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground pepper
Place potato halves in a large pot of salted water. Bring to a boil and cook until potatoes are just fork tender. Remove from pot. In a small bowl, whisk together oil, mustard, garlic, rosemary, salt and pepper. Add potatoes to bowl of seasonings and toss to coat. Thread potatoes on metal or wooden skewers. (If using wooden skewers, soak in water for at least 30 minutes before using) Heat a grill to high heat. When hot, place skewers on grill and cook until lightly charred on all sides, about 10 minutes. Serve immediately.