Grilled Rosemary Potatoes Recipes

Steps:

• Bring a large pot of water to a boil. Add 2 tablespoons 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 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.
• 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 to 7 minutes. Brush potatoes with oil from bowl.

Steps:

• Heat 1 inch water (salted if desired) to boiling in saucepan.
• Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
• Heat grill to medium heat.
• Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
• Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
• Remove the potatoes from the oven, season to taste, and serve.

Steps:

• Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
• Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
• Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
• PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.