These potato kebabs are made by arranging marinated baby potatoes on skewers alongside bacon-wrapped leeks, then crisping them up under the grill. Perfect to serve as a side with roast chicken or simply on top of salad leaves.
You could use rosemary stalks instead of the metal skewers. They need to be fresh and about 20 cm long. Strip off the leaves, leaving a tuft at the top, then thread the potatoes onto the rosemary stalks.