Roasted Potatoes on the Grill
These grilled potatoes are a cinch to make--simply potatoes, garlic, oil, and rosemary—that turn crispy on the outside, blissfully tender on the inside.
Ingredients
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves, peeled and crushed
- 6 unpeeled waxy potatoes, quartered lengthwise
- Kosher salt and freshly ground black pepper
- 2 sprigs rosemary, chopped if desired (optional)
Instructions
- Prepare the grill for direct cooking over high heat so it maintains a steady temperature of 500º F (260ºC).
- Pour the oil and garlic in a large flameproof roasting pan or cast-iron skillet. Place the pan on the grill grate, close the lid, and let it heat until the oil begins to shimmer, about 2 minutes.
- Carefully add the potatoes to the pan and gently stir to coat with the oil. Close the lid on the grill and let the potatoes roast, keeping the lid closed except to occasionally turn the potatoes with a thin metal spatula, until they're golden brown and tender, 20 to 25 minutes.
- Season the potatoes to taste with salt and pepper and, if desired, a sprinkle of rosemary. Using a slotted spoon, move the potatoes into a bowl or platter and serve hot.
Notes
- Use caution with hot oil--Be very careful when adding the potatoes to the hot oil, as it can splatter.
- Stir regularly--Stir the potatoes regularly to help them crisp evenly.
- Dietary--This recipe is suitable for gluten-free, dairy-free, and vegan diets.
Nutrition
Serving: 1serving | Calories: 311kcal | Carbohydrates: 34g | Protein: 4g | Fat: 18g | Saturated Fat: 3g | Sodium: 599mg | Fiber: 4g | Sugar: 3g