Grilled Potatoes with RosemaryPosted by in Food
More grilling? Yep, another recipe from Aug Living. I’ve never grilled potatoes. I’ve had potatoes you wrap in foil and stick in a campfire, but never potatoes on the grill. Here’s the deal. Martha says to get 1 1/2 lbs each of red potatoes and sweet potatoes and slice them 1/3 inch thin. Then boil some salted water and drop in the red ones. Cook until almost tender (7 min). Remove those and add the sweet potatoes and do the same thing. Then toss them together with 3/4 cup olive oil and 6 sprigs of rosemary (leaves pulled off and crushed). Let it sit for an hour then grill for about 8 min.
Mr. MarthaAndMe had a few choice words for Martha as the potatoes slipped through the grill. There was nothing special about these. They just tasted like plain potatoes. It definitely needed more flavor to bring it alive.
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Ha! Potatoes falling through the grill was the immediate vision I had when I started reading about this! I couldn’t figure out what would keep them from falling through. Thanks for the funny visual, at Mr. Martha and Me’s expense. 🙂
Hi! We’ve done that on our grill. If you par boil the potatoes, the whole process will get done sooner. I threw in some carrots,garlic cloves, onions, and whatever else was in the vegetable drawer that made sense. Then, I wrapped it all in heavy duty Reynolds Wrap and put it on a lower flame. It worked out great! And nothing fell through. I saw her article and thought that it was silly not to use something to avoid that problem. Oh, and I squeezed the soft garlic over the veggies, w/ salt & pepper. Perfection!!
I’m a big fan of carbonized potato nuggets at the bottom of MY grill. Or not.
another grilled vegetable! you should defintely do asparagus too. very tasty stuff.
Our grill top is so small that I can’t see this being worth the trouble. Thanks for experimenting for us!
Martha is so ridiculous sometimes!