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West Florida Hospital

Rosemary Potato Skewers

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Nutrition Facts

Serving Size 1 skewer
Calories 160
Calories from Fat 50
Total Fat 5 g
Saturated Fat 2 g
Cholesterol 5 mg
Sodium 300 mg
Total Carbohydrate 24 g
Dietary Fiber 3 g
Sugars 2 g
Proteins 3 g
Vitamin A 2% DV
Vitamin C 50% DV
Calcium 2% DV
Iron 6% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 4
Preparation Time 45 minutes

Cups of Fruits and Vegetables Per Person:  1.0

Ingredients and Preparation

Ingredients Measures
Medium red potatoes peeled and cut into 1½ chunks 4 (about 1 1/3 pounds)
Olive oil 1 tablespoon
Butter, melted 2 teaspoon
Chopped fresh rosemary (or 1 teaspoon dried rosemary) 1 tablespoon
Large clove garlic, minced
Salt ½ teaspoon
Ground black pepper ¼ teaspoon
12-inch skewers (metal or bamboo) soaked in warm water for 30 minutes


  1. Prepare a charcoal grill or preheat broiler. In a heavy saucepan with tight-fitting lid, cook the potatoes in 2 inches of boiling water until tender, approximately 15 minutes.
  2. Drain potatoes. Cool slightly and thread onto skewers.
  3. In a small bowl, mix together remaining ingredients. Place potato skewers on the grill 3-4 inches above the glowing embers. Brush the skewers with the rosemary mixture. Grill, basting and turning several times, until the potatoes are lightly browned, approximately 10-12 minutes.
  • Diabetic Exchange

    Fruit: 0; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0

    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.