Rosemary Infused Grilled Potatoes
Smoky grilled potatoes get tossed in a fragrant rosemary-garlic oil for a crisp, herby side.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover
Baby potatoes are parboiled until just tender, then finished over hot grates to pick up smoky char while staying creamy inside. A quick infused oil of fresh rosemary, garlic, and lemon coats them before and after grilling for layered flavor. Serve alongside grilled meats or fish for a simple summer side.
Ingredients
- 2 pounds baby potatoes, halved
- 1/3 cup olive oil
- 3 tablespoons fresh rosemary, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Method
-
Place the halved potatoes in a 6-quart saucepan and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil.
-
Boil the potatoes until just fork-tender but not falling apart, about 8 to 10 minutes.
-
Drain the potatoes well and spread them on a baking sheet to cool slightly and dry for 5 minutes.
-
In a small bowl, whisk together the olive oil, rosemary, garlic, lemon zest, lemon juice, salt, and pepper.
-
Preheat a grill to medium-high heat, about 400°F, and clean the grates well.
-
Toss the parboiled potatoes with half of the rosemary oil mixture in a large bowl, coating evenly.
-
Thread the potatoes onto skewers or place directly on the grates, cut side down, and grill until charred and crisp, 4 to 5 minutes per side.
-
Transfer the grilled potatoes to a serving bowl and toss with the remaining rosemary oil mixture while still hot.
-
Garnish with chopped fresh parsley and serve warm.
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Rosemary Infused Grilled Potatoes
Baby potatoes are parboiled until just tender, then finished over hot grates to pick up smoky char while staying creamy inside. A quick infused oil of fresh rosemary, garlic, and lemon coats them before and after grilling for layered flavor. Serve alongside grilled meats or fish for a simple summer side.
45 min 4 servings 245 cal
Ingredients
- 2 pounds baby potatoes, halved
- 1/3 cup olive oil
- 3 tablespoons fresh rosemary, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
Method
- 1
Place the halved potatoes in a 6-quart saucepan and cover with cold water by 1 inch. Add a generous pinch of salt and bring to a boil.
- 2
Boil the potatoes until just fork-tender but not falling apart, about 8 to 10 minutes.
- 3
Drain the potatoes well and spread them on a baking sheet to cool slightly and dry for 5 minutes.
- 4
In a small bowl, whisk together the olive oil, rosemary, garlic, lemon zest, lemon juice, salt, and pepper.
- 5
Preheat a grill to medium-high heat, about 400°F, and clean the grates well.
- 6
Toss the parboiled potatoes with half of the rosemary oil mixture in a large bowl, coating evenly.
- 7
Thread the potatoes onto skewers or place directly on the grates, cut side down, and grill until charred and crisp, 4 to 5 minutes per side.
- 8
Transfer the grilled potatoes to a serving bowl and toss with the remaining rosemary oil mixture while still hot.
- 9
Garnish with chopped fresh parsley and serve warm.