Grilled Baby Potatoes
Description
Put your grill to work and make these wonderful baby potatoes. They are tender on the inside while being crispy on the outside with a bit of smokiness from your grill.
Ingredients
1 1/2 lb. baby red or gold potatoes
1 t. dried rosemary
1 t. garlic powder
3/4 t. kosher salt
1/2 t. black pepper
1/4 t. dried oregano
2 T. extra-virgin olive oil
grated Parmesan cheese, for serving
chopped parsley, rosemary, or basil, for serving
Directions
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Rinse and dry the potatoes, no need to peel. Cut crosswise into 1/2 inch slices. If potatoes are smaller than a golf ball, halve or quarter them. Place in a large bowl.
In a small bowl, stir together rosemary, garlic powder, salt, pepper, and oregano.
Drizzle potatoes with oil; sprinkle spices over the top; toss.
Preheat grill to medium-high heat, about 375 to 400 degrees F.
Place 2 large (about 22 to 24 inches long) sheets of heavy-duty aluminum foil on a large baking sheet, use the baking sheet for easy transport, so that the foil pieces are slightly overlapping down the center to create a wider sheet. Coat with non-stick cooking spray.
Spread potatoes in a single layer. Place 2 more overlapping foil sheets on top; fold up the edges all the way around to seal and create a packet. Leave some space towards the top of the packet to allow the air to circulate.
Carry the potatoes on the baking sheet to the grill; use tongs to slide the packet off of the baking sheet and onto the grill. Close grill; cook 15 minutes.
Carefully open the foil; use tongs to flip the potatoes over. Potatoes should be deeply golden on the first side. If not, cook for 3 to 5 more minutes. Place the foil loosely back over the top; close grill; cook 5 - 10 additional minutes, until potatoes are tender when pieced with a fork.
Slide potato packet back onto the baking sheet; transfer potatoes to a serving bowl or serve right out of the foil packet.
Serve warm, with a bit of Parmesan cheese and chopped fresh herbs, if desired.
4 servings.