Grilled Potatoes with Rosemary and Garlic
Grilling potatoes adds a hint of smoky char to their earthy flavor. Tossing the grilled potatoes with garlic and rosemary adds piquancy. The seasonings are added after grilling to keep the flavors fresh — if they are added before cooking, they tend to become harsh and burnt-tasting.
— Serves 4
*Items marked in green are available from The Gourmet Corner.
Ingredients
- 6 medium Yukon gold potatoes, about 1.5 lbs total
- 3 Tbs Puget Extra Virgin Olive Oil
- 2 Tbs fresh rosemary leaves, minced
- 2 cloves garlic, minced
- Gray salt and freshly ground black pepper
Directions
Put the potatoes in cold water, then bring to a simmer. Cook the potatoes until they are semi-tender, 12-15 minutes.
Preheat the grill (or a grill pan, on medium-high heat).
Halve the potatoes lengthwise and add to a large mixing bowl with 2 Tbs olive oil. Toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.
While the potatoes are grilling, combine the rosemary, garlic, and remaining tablespoon of olive oil in the bowl. Stir and mash well with a the back of a fork to combine.
When the potatoes are done, add them to the bowl, and toss them gently to coat with the seasonings. Sprinkle potatoes freshly ground pepper and gray salt, then serve.
Tags: potatoes