1 For the kebabs, wash the potatoes and cook in salted water for about 20 minutes. Then drain, refresh in cold water and leave to cool.
2 Halve the potatoes and thread onto wooden skewers.
3 Season with salt and pepper and grill on a barbecue for about 3 - 4 minutes, turning frequently. At the end of this time cut the Brie into small pieces, place on the potatoes and grill briefly, until the cheese begins to melt.
4 Serve sprinkled with rosemary.
5 For the dip peel the onion and garlic and dice very finely. Drain the dried tomatoes and dice very finely.
6 Heat 1 tbsp olive oil in a pan and sweat the onion and garlic for a few minutes. Add the tomatoes with their juice and crush the tomatoes with a potato masher. Stir in the thyme and the diced dried tomatoes and season with salt and pepper. Simmer without a lid for about 20 minutes.
7 Transfer to a small bowl and sprinkle with basil.