Rosemary Grilled Baby Potatoes

3/4 lb. white baby potatoes (about 1″ each)
3/4 lb. red baby potatoes (about 1″ each)
1/4 cup water
1 Tbsp. olive oil
2 tsp. rosemary, chopped
1 tsp. garlic, minced
1 tsp. kosher salt
1/2 tsp. pepper
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 just tender, about 10 minutes. Drain well and set aside until cool enough to handle.

In a medium bowl toss potatoes with olive oil, rosemary, garlic, salt and pepper. Skewer 5 potatoes on each of 6 bamboo (or metal) skewers, alternating white and red potatoes on each skewer.

Grill potatoes until grill marks are evident, about 5 minutes.

Serves 6 (1 skewer per serving)
WW Points per serving: 3