Ingredients Print this recipe
- 6 baby Yukon gold potatoes, quartered or whole
- 2 tablespoons olive oil
- 1 teaspoon rosemary
- 1 teaspoon garlic
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ pound DI LUSSO® Hard Salami, sliced thin (at the deli counter)
- Metal skewers
If grilling, preheat grill to medium-high heat. If baking, preheat oven to 450° F.
Place potatoes in large pot filled with 4 cups water. Bring water to boil. Boil potatoes for about 7 minutes. Potatoes should feel soft on the outside, but firm in the middle.
Toss potatoes, olive oil, rosemary, garlic, salt and pepper in plastic gallon freezer bag until well-combined.
Cut hard salami into strips. Wrap each potato in one strip of hard salami. Place salami-wrapped potatoes on skewers.
Place skewers directly on the grill or baking sheet. Grill for about 20 minutes or bake for
25 – 30 minutes, until potatoes are tender.