Grilled potatoes

We had these at Barbara’s & Reggie’s last week. Very tasty!

Grilled potatoes
– potatoes (“new” potatoes are better, leave skin on), cut into quarters or eighths depending on size
– olive oil
– rosemary
– kosher salt
– garlic
(You’ll have to judge the amounts for yourself. Adjust to taste, taking into account freshness of your ingredients.)

Partially boil the potatoes–they should be firm, not easily pierced with a fork. Drain the potatoes thoroughly, or the oil won’t stick to them.

Meanwhile, fire up the barbeque. Mix the remaining ingredients in a large bowl or plastic bag, add the drained potatoes and toss to coat. Spread the potatoes out on the BBQ in a single layer. Turn after they have charred a bit, usually just a few minutes. Usually cooking on two sides is all that is needed. Serve and enjoy!

About Jim Vanderveen

I'm a bit of a Renaissance man, with far too many hobbies for my free time! But more important than any hobby is my family. My proudest accomplishment has been raising some great kids! And somehow convincing my wife to put up with me since 1988. ;)
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