Grilled Potatoes
We love potatoes any way we can get them, but nothing beats grilled potatoes, spiked with rosemary, gently smashed and grilled over a direct flame.
Cooking for 4 people
Ingredients
- 20
small/baby potatoes
-
oil
-
rosemary
-
salt
-
pepper
-
melted butter (optional) Boil the potatoes until you can just pierce them with a knife. Make sure not to overcook. They’ll finish on the grill.
1Food Prep
Start by boiling your potatoes until you can just pierce them with a knife. Make sure not to overcook them — they’ll finish cooking on the grill.
When your potatoes are ready, drain them and place them onto a board. Using a hard, flat surface (like the bottom of a mason jar), lightly smash them so they’re even but not pressed too thin — about ½ an inch should do the trick.
Drizzle your smashed potatoes with oil and season them with salt and pepper on both sides. Top them off with finely chopped rosemary.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets.
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your potatoes on the grill and cook until the skin becomes golden and crispy. This should take about 5 minutes per side.
That’s it! These potatoes are amazing straight off the grill, but feel free to add a drizzle of melted butter before serving for an extra rich finish.
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