WW Rosemary and Garlic-Grilled Baby Potato Skewers

 3  pts

• 3/4 pound(s) uncooked baby potatoes, red variety (about 1-inch each)
• 3/4 pound(s) uncooked baby potatoes, white variety (about 1-inch each)
• 1/4 cup(s) water
• 1 Tbsp olive oil, extra virgin
• 2 tsp rosemary, chopped
• 1 tsp minced garlic
• 1 tsp kosher salt
• 1/8 tsp black pepper
• 2 spray(s) cooking spray

Rinse potatoes and place in a large microwave safe bowl with 1/4 cup water. Cover and cook on high until potatoes are tender; about 10 to 12 minutes; drain well and set aside until cool enough to handle, about 10 minutes.
In a medium bowl, toss potatoes with oil, rosemary, garlic, salt and pepper. Skewer 5 potatoes on each of six metal skewers (or rosemary sprigs), alternating red and white potatoes on each skewer.
Off heat, coat a grill or grill pan with cooking spray and heat to medium-high heat. Cook potatoes until grill marks are evident, turning once, about 5 minutes. Yields 1 skewer per serving.