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