Grilled Potatoes w/Rosemary

prepared by and photo by Emily S. Downs

I never tire of these grilled potatoes.  Both sweet and red-skinned combined with rosemary olive oil thrown on the grill… yummo!

Size: serves 10

Ingredients:
Coarse salt and freshly ground pepper
1 1/2 lbs red potatoes, scrubbed well and sliced 1/2" thick
1 1/2 lbs sweet potatoes scrubbed well and sliced 1/2" thick
1/4 cup extra-virgin olive oil
6 sprigs rosemary, leaves removed and crushed

Directions:

Bring a large pot of water to a boil.  Add 2 tbsp salt and the red potatoes.  Return to a boil.  Reduce heat, and simmer until just tender, about 7 minutes.  Remove potatoes using a slotted spoon.  Return water to a boil.  Add sweet potatoes, and simmer until just tender, 4-7 minutes.   Drain.  Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper.  Refrigerte for 1 hours.

Heat grill to medium-high.  Gently toss potatoes, and transfer to grill; reserve bowl with oil  Grill potatoes, turning occasionally, until charred and heated through, 6-7 minutes.

Brush potatoes with oil from bowl. (I think the the potatoes are also delicious cold and even mixed with some olives, tuna and fresh cut tomatoes.)


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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

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