Red Potato Skewers with Garlic and Mustard

• 1 1/2 pounds small red-skinned new potatoes (about 1 to 1 1/2 inches in diameter), scrubbed, halved
• 3 tablespoons olive oil
• 3 tablespoons Dijon mustard
• 3 garlic cloves, minced
• 1 1/2 tablespoons finely chopped fresh rosemary
• 1/2 teaspoon coarse kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 6 metal skewers or wooden skewers soaked in water 30 minutes

1. Makes 6 servings.
2. Line baking sheet with heavy-duty foil.
3. Cook potatoes in large pot of boiling salted water just until tender when pierced with sharp knife, about 10 minutes.
4. Drain; cool 10 minutes.
5. Meanwhile, whisk oil and next 5 ingredients in large bowl to blend.
6. Add potatoes to dressing and toss to coat.
7. Thread potatoes onto skewers, cut side up.
8. Place on prepared baking sheet.
9. (Skewers can be assembled 4 hours ahead.
10. Cover; let stand at room temperature.)
11. Preheat broiler, positioning rack 6 inches from heat source.
12. Broil potato skewers until browned and bubbly, turning halfway through cooking time, about 10 minutes total.

potatoes, olive oil, mustard, garlic, fresh rosemary, coarse kosher salt, ground black pepper, skewers

Taken from www.epicurious.com/recipes/food/views/red-potato-skewers-with-garlic-and-mustard-108459 (may not work)