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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.
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Ingredients
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20 small/baby potatoes
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oil
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rosemary
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salt
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pepper
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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.
1 Food 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.
2 Grill Prep
- Fuel: We recommend Kingsford® Original Charcoal Briquets.
- Method: Direct-Heat Grilling
- Temp: 450°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
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.
3 The 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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