In a large pot, bring 8 cups of water to a rolling boil and add 1/2 teaspoon of salt. Add the new potatoes and cook for 12 to 15 minutes until fork-tender.

Once tender, drain the potatoes and plunge them into an ice bath for about 10 minutes.

Preheat your grill to a medium-high temperature of 375°F.

After cooling, pat the potatoes dry. This helps the seasoning stick.

In a mixing bowl, combine salt, black pepper, paprika, and rosemary until well mixed.

Thread 3 to 4 potatoes onto each skewer and brush them with bacon drippings or olive oil, then sprinkle with the seasoning mix.

Place the skewers on the grill and cook for about 2 minutes on each side.

Remove from grill and drizzle with lemon juice before serving.