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

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


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.)

Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


Sign up for our email newsletter