Ratte Potato Brochette with Rosemary

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Pour 4 personnes
Préparation: 15 min
Cuisson: 15 min



  • 40 small Ratte (aka Asparges) potatoes
  • 8 long sprigs of rosemary
  • 6 tbs of Les Merveilles olive oil
  • Salt (Camargue fleur de sel) Pepper


  1. Wash the potatoes and place in a saucepan of salted boiling water for about 10 mins.
  2. Remove the shoots from the sprigs, keeping a little plume.
  3. Gently skewer the potatoes with a metal spike, arrange the brochettes in a salad bowl, add salt and pepper, and drizzle with olive oil.
  4. Place the potatoes on the rosemary sprigs.
  5. Cook until golden brown under the grill or on embers for 10-15 mins, and sprinkle with salt before serving.