in Recipes

Grilled rosemary potatoes

updated

Spread the love

Ingredients for 6 servings:

  • 6 large potatoes, waxy
  • 1 ½ tsp sea salt, preferably coarse
  • 150 ml olive oil
  • 4 sprigs rosemary,

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

grilled side dish

Wash the potatoes and, without peeling them, cut them lengthwise into eighths. Strip the rosemary needles from the stems and toss them with the salt and oil. Toss the potato wedges in a bowl with the rosemary, salt, and oil mixture until the potatoes are well coated. Place the potatoes skin-down on the grill and grill for about 10-15 minutes, until they begin to brown. This goes well with anything grilled, and is also wonderful with salads and dips. It’s also a great option for vegetarian grilling.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Grilled rosemary potatoes

Party Schnitzel