Thursday, June 27, 2013

Grilled Fingerling Potatoes with Rosemary

These potatoes were great with the Mixed Grill with Spicy Piri-Piri Sauce. They could not have been easier. I love the fact that they have grill marks even through the foil. They turn out soft on the inside and very flavorful. You could use other herbs to change things up. I just have an abundance of rosemary growing in my yard. So I was happy to use it. This will be a go to recipe from now on.

Grilled Fingerling Potatoes with Rosemary
Serves 6


1-1/2 lbs fingerling potatoes (I used a mixed bag of blue, red and gold potatoes)
1 garlic clove, minced
2 tsp olive oil
2 tsp fresh rosemary, chopped
Salt, to taste
Black pepper, to taste
Red pepper flakes, to taste


Preheat grill to medium.

Cut potatoes into similar size pieces. Small potatoes can remain whole but larger ones need to be cut so all will cook at the same rate. Combine potatoes, garlic, oil, rosemary, salt and peppers in a medium bowl and toss until evenly coated. Using 18” wide heavy duty foil, layer two 20”x18” sheets on top each other. Place potato mixture in the center of foil and fold making a packet.

Place packet on the grill and cook, turning occasionally, until potatoes are tender, about 25 minutes. Open packet carefully there will be a lot of steam to escape, transfer to a serving dish.

Linking to:
This Gal Cooks: Marvelous Mondays

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