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Rosemary potatoes for the grill

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Ingredients for 2 servings:

  • 6 potatoes
  • 3 sprigs rosemary, fresh
  • olive oil
  • Salt
  • pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Halve the potatoes, or quarter them if they’re too large. Pierce the cut surface with rosemary sprigs, lightly season with salt and pepper. Then cut about 15 cm of aluminum foil and pour a little olive oil into the center of the foil. Place the potatoes on the oil and seal the foil at the top. Place the potatoes on the grill rack and cook for about 15-20 minutes at medium heat. The oil shouldn’t run out. The potatoes taste best when the cut surface is brown and crispy. Alternatively, you can season with paprika and curry powder instead of rosemary.

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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.

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