The weather is shaping up nicely around here and I’m so excited it’s closer to grilling season. Grilling just isn’t for meat! Don’t forget you an easily toss on a side dish and max out the grill space. These baby red potatoes hold up nicely. I used the double skewer method to keep them from slipping off and to make sure all sides cooked evenly. Thinking about it now, adding some grilled potatoes in a potato salad would make a nice flavor combination too!
Rosemary and Garlic Grilled Red Potatoes
(Adapted from One Dash Spiced at a Time)
3 tablespoons olive oil, divided
6 cloves garlic, minced
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds red potato, small
vegetable oil, for grill
fresh chives, chopped, for optional garnish
Soak 7-8 wooden skewers in water, if needed, or use metal ones.
Clean the potatoes and parboil for 4-5 minutes. Transfer potatoes into large bowl and let cool.
Meanwhile, place 2 tablespoons olive oil, minced garlic, rosemary, salt and pepper in a small skillet over medium heat, stirring occasionally. Once garlic begins to turn translucent (~3 minutes), remove pan from heat. Set aside for later.
Preheat grill to high heat.
Once potatoes have been parboiled, slice each one in half. (If potatoes are larger in size, then you may need to quarter them.)
Skewer potatoes and brush with remaining 1 tablespoon of olive oil.
Turn burners on one half of grill off. (If using charcoal, just push lit charcoal to one side of grill.)