These grilled potatoes look and taste like summer. You’ve probably realized that I’m in love with any potato-rosemary combination. Throw some garlic into the mix and hello! I’ve made roasted potatoes with rosemary. I’ve made pizza with potato and rosemary. I’ve made potato pancakes with rosemary. I’ve never grilled the potatoes. I love the dark and crispy potato bits (Liesl and I have fought over them) and these grilled potatoes are chock full of them. And the smoky BBQ flavour makes them sublime. This recipe is adapted from the good folks at America’s Test Kitchen and like most of their recipes, there are a few extra steps. These extra steps are so worth it! Not wanting to mess with a good thing, the only part of the recipe I adapted was the cooking method. Their recipe called for nuking the potatoes first, while I parboiled them. These are so good you’ll want to eat them off the grill. If you have a good potato-rosemary recipe, let me know. -bvox
Grilled Rosemary Garlic Potatoes
- 4 tablespoons olive oil
- 9 medium garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon Kosher salt
- 2 pounds baby potatoes
- About 6 wooden skewers (I soaked them for a few hours)
- Salt and pepper
Cut the larger potatoes in half. Parboil potatoes about 8-10 minutes or until just tender. Drain potatoes and place potato cut-side down and pierce through center with wooden skewer. Repeat until all potatoes are skewered.
Meanwhile, heat the olive oil, garlic, rosemary, and 1/2 tsp salt in a small skillet over medium heat until sizzling, about 3 minutes. Reduce heat to medium-low and cook until garlic is light blond, about 3 minutes. Then pour through fine-mesh strainer into small bowl; press on solids. Measure 1 Tbsp solids and 1 Tbsp of the oil into large bowl and set aside. Discard remaining solids, but reserve remaining oil.
Brush potatoes with the 1 Tbsp reserved oil; season with salt and pepper to taste.
Preheat your grill, oil the grates, turn all burners to high, cover and heat for about 15 minutes. Leave primary burner on high, but reduce other burners to medium.
Place potatoes on the hotter part of grill and cook with lid down for about 4 minutes, turning once. Move potatoes to cooler part of grill; continue to cook about 5-8 minutes longer, until easily pierced. Brush the garlic oil mixture on the potatoes and serve immediately.