1 lb. baby red potatoes
4 long branches of fresh rosemary (6 to 8 inches long)
1 tbsp. flavored olive oil
Salt to taste
Fresh ground pepper to taste

In medium pan, cook potatoes in boiling water for 5 minutes or until partially cooked. Drain and cool for 10 minutes, or until you can handle them easily. Remove most of leaves from center of rosemary branches, leaving a cluster at either end. Skewer the potatoes onto the branches, (pierce the potato with a skewer first so the rose branch can pass through the potato). Drizzle flavored olive oil over the potatoes, cover all evenly. Season with salt and pepper.

BBQ for 15 minutes or until completely cooked. OR: cook in oven at 350 degrees for 15 to 20 minutes.