Grilled Summer Potatoes with Rosemary
Makes 6 servings
2 pounds Yukon Gold, Kennebec, or Red potatoes
3 Tbs. fresh rosemary, chopped
1/4 cup extra virgin olive oil
2 cloves garlic, chopped
Salt and pepper to taste
Recipe from Eastern Carolina Organics.
Note: Try this unique approach to the old potato routine. It is fun and easy to use small Roasters (golf
ball- sized). Mix different kinds together for an interesting color combination.
1. Wash potatoes thoroughly and pat dry.
2. Preheat grill. Mix together salt, pepper, oil, rosemary and garlic; toss with potatoes. Place potatoes on
the side of the grill where it is the least hot. Reserve any oil/herb mixture in bowl for later. Allow
potatoes to roast until “fork tender," the skins should be nicely browned but not black (turn potatoes
every few minutes).
3. Add potatoes back into bowl and toss with remaining oil mixture and serve!