Rebecca Nielsen's Recipe

Grillled Garlic Rosemary Potatoes

Category: Potatoes

Serves/Makes: 4
Difficulty: 2
Prep/Cook Time: 25 minutes

Ingredients:

3 large Russet potatoes
1/3 cup rosemary olive oil (available on line) or good Extra Virgin Olive Oil
2 large cloves garlic, grated on microplane
2 large sprigs rosemary, finely chopped
1 t kosher salt
1/2 t fresh ground black pepper

Preparation:

Wash the potatoes well. Slice a thin slice off two opposite long sides of each potato and slice the potato into three (about 1/2 inch) slices. Do not peel.

Put potato slices into a deep sided large pan (or dutch oven if you are doing more) and fill with cold water. Cover and bring to a boil. Reduce to simmer and cook for 8 minutes. Immediately, carefully, remove potatoes and put on a baking sheet in a single layer.

While potatoes are cooking, mix olive oil, rosemary, garlic, salt and pepper.

While potatoes are still hot, brush both sides liberally. Grill on a preheated 350 degree grill for 10 to 14 minutes until golden and tender.

Serve immediately and garnish with rosemary sprig.

Cooks Notes - You can make these ahead by doing everything but grilling. They are great for a backyard BBQ or picnic. Make sure you don't over boil them as they will fall apart on the grill.