Friday, April 6, 2012

Grill-Roasted Rosemary Potatoes

This is the recipe for the potatoes I served on Wednesday night with the Brown Sugar Grilled Chicken. These are a cinch to prepare and are a nice addition to any grilled meat dish. If you are already grilling the protein, you may as well grill the potatoes too.

I started with a 1 1/2 pound bag of small yellow potatoes which I scrubbed clean. They went into a pot, covered with water, salted and brought to a boil. I reduced the heat to allow the potatoes to simmer, covered for 10 minutes. Drain and allow to cool. This par-boiling can be done early in the day but should be done about an hour before grilling time. It is much easier to slice cooled potatoes and they will hold their shape better. The sliced potatoes were tossed in a bowl with olive oil, salt and pepper until well coated before going on the grill (save oiled bowl). Once the potatoes are on the grill, add some lemon zest, chopped rosemary and minced garlic to the remaining olive oil in the bowl. Once the potatoes are golden and crispy, put them back in the bowl and toss again gently to coat with the herb mixture. Taste and adjust seasonings as desired.

Grill-Roasted Rosemary Potatoes (Serves 4)

1 1/2 pounds small yellow potatoes (each 1 1/2-2 inches in diameter, scrubbed
1 teaspoon salt
freshly ground black pepper, to taste
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
zest of 1/2 lemon (finely zested)
1 tablespoon extra-virgin olive oil

Place potatoes in a large pot of water, bring to a boil, then reduce heat to simmer, cover and cook for 10 minutes (potatoes will not be completely cooked).

Drain potatoes well and allow to cool for at least an hour, preferably several hours, then cut in half. In a large bowl combine 1/4 cup olive oil, salt and freshly ground black pepper. Add potatoes and toss gently to coat.

Preheat grill to medium-high heat.

Transfer potatoes to hot grill, letting excess oil drip into bowl (save bowl with oil). Add chopped rosemary, lemon zest and minced garlic along with the 1 tablespoon extra olive oil to the same bowl and stir to combine. Grill potatoes, covered, turning once or twice, until crispy and golden about 5-8 minutes.

As soon as potatoes come off the grill, add them to the bowl with the herbed oil and again toss gently to coat. Sneak a potato for taste testing and season with additional salt and pepper if needed.


Adapted from The Cafe Sucre Farine Blog

My rating:

No comments:

Post a Comment