Best 6 Grilled Potatoes With Rosemary Recipes

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Embark on a culinary journey with our grilled potatoes, a symphony of flavors that will elevate your taste buds. Savor the perfect balance of crispy exteriors and tender, fluffy interiors, all infused with the aromatic essence of rosemary. Our recipe offers a versatile canvas for your creativity, allowing you to experiment with various seasonings and accompaniments. Whether you prefer a classic herb butter or a spicy chili sauce, these grilled potatoes are sure to impress. Additionally, we present tantalizing variations to suit your preferences, including baby potatoes with a zesty lemon-herb dressing, sweet potato wedges drizzled with honey and cinnamon, and hassleback potatoes stuffed with cheese and bacon. Prepare to indulge in a delightful side dish that complements any main course or shines as a standalone snack.

Let's cook with our recipes!

GRILLED ROSEMARY-ONION POTATOES



Grilled Rosemary-Onion Potatoes image

This fragrant side dish is an easy-to-make addition to any grilling menu.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat 1 inch water (salted if desired) to boiling in saucepan.
  • Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
  • Heat grill to medium heat.
  • Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
  • Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.

Nutrition Facts : Calories 195, Carbohydrate 33 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg

GRILLED POTATOES WITH ROSEMARY



Grilled Potatoes with Rosemary image

A mix of red and sweet potatoes grilled with a coating of rosemary-infused oil makes a crisp yet tender side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 1h30m

Number Of Ingredients 5

Coarse salt and freshly ground pepper
1 1/2 pounds red potatoes, scrubbed well and sliced 1/2 inch thick
1 1/2 pounds sweet potatoes, scrubbed well and sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
6 sprigs rosemary, leaves removed and crushed

Steps:

  • Bring a large pot of water to a boil. Add 2 tablespoons salt and the red potatoes. Return to a boil. Reduce heat, and simmer until just tender, about 7 minutes. Remove potatoes using a slotted spoon. Return water to a boil. Add sweet potatoes, and simmer until just tender, 4 to 7 minutes. Drain. Gently toss red and sweet potatoes with oil and rosemary; season with salt and pepper. Refrigerate for 1 hour.
  • Heat grill to medium-high. Gently toss potatoes, and transfer to grill; reserve bowl with oil. Grill potatoes, turning occasionally, until charred and heated through, 6 to 7 minutes. Brush potatoes with oil from bowl.

GRILLED POTATOES WITH GARLIC AND ROSEMARY



Grilled Potatoes With Garlic and Rosemary image

This recipe works best with small potatoes that are about 1 1/2 inches in diameter. If using medium potatoes, 2-3 inches in diameter, cut potatoes in quarters. If potatoes are larger than 3 inches in diameter, cut each potato into eights. Since potatoes are cooked in microwave, use wooden skewers. Very good recipe done on the BBQ. Recipe came from Cooks Illustrated.

Provided by Chef mariajane

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

vegetable oil, for grill rack
4 tablespoons olive oil
8 medium garlic cloves, minced
1 teaspoon fresh rosemary, chopped
kosher salt
2 lbs Red Bliss potatoes, scrubbed, halved, and skewered
ground black pepper
2 tablespoons fresh chives, chopped

Steps:

  • Turn all burners to high, cover, and heat grill until very hot, about 15 minutes. use grill brush to scrape grill clean; oil cooking grate. Leave primary burner on high and reduce other burners to medium.
  • Meanwhile, heat olive oil, garlic, rosemary, and 1 1/2 teaspoons salt in small skillet over medium heat util sizzling, about 3 minutes. Reduce heat to medium-low and continue to cook until garlic is light blond, about 3 minutes. Pour mixture through fine-mesh strainer into small bowl'; press on solids. Measure 1 tablespoons solids and 1 tablespoons oil into large bowl and set aside. Discard remaining solids but reserve remaining oil.
  • Place slewered potatoes in single layer on large microwave safe plate and poke each potato several times with skewer. Brush 1 tablespoons strained oil and season libererally with salt. Microwave on high powder until potatoes offer slight resistance when pierced with the tip of a paring knife, abot 8 minutes, turning them halfway through cooking time. Transfer potatoes to baking sheet coated with 1 tablespoons strained oil Brush with remaining tablespoons strained oil; season with salt and pepper to taste.
  • PLace potatoes on hotter part of grill. Cook, with lid down, turning once, until grill marks appear, about 4 minutes. Move potatoes to cooler part of the grill; continue to cook with lid down until paring knife slips in and out of potato easily; 5-8 minutes longer. Remove potatoes from skewers and transfer to bowl with reserved garlic/oil mixture; add chives and toss until thoroughly coated. Serve immediately.

GRILLED YUKON GOLD POTATOES WITH ROSEMARY-LEMON-GARLIC VINAIGRETTE



Grilled Yukon Gold Potatoes with Rosemary-Lemon-Garlic Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

6 large Yukon gold potatoes, scrubbed
Salt
1 teaspoon lemon zest
2 lemons, juiced
4 cloves roasted garlic
1 tablespoon Dijon mustard
2 tablespoons chopped fresh rosemary leaves
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1/4 cup canola oil
Sprigs fresh parsley, for garnish

Steps:

  • Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, 12 to 15 minutes. Drain, let cool then cut each potato into rounds and wedges. Potatoes can be made up to 2 days in advance and refrigerated and cut just before grilling.
  • While the potatoes are cooking, combine the zest, juice, garlic, mustard, rosemary and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and blend until emulsified. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
  • Heat the grill to high.
  • Brush the potatoes on both sides with the canola oil and season with salt and pepper. Place the potatoes on the grill, cut side down and cook until golden brown, 4 to 5 minutes. Turn the potatoes over, and continue grilling until just cooked through, about 5 minutes longer. Remove the potatoes and cut each half in half lengthwise and then crosswise into 1-inch pieces. Transfer to a platter and immediately drizzle with the vinaigrette and toss to combine. Garnish with parsley sprigs.

GRILLED NEW POTATOES WITH LEMON, GARLIC, AND ROSEMARY



Grilled New Potatoes with Lemon, Garlic, and Rosemary image

Provided by Food Network

Categories     appetizer

Time 1h12m

Yield 6 servings

Number Of Ingredients 6

3 pound new potatoes, yukon gold or red bliss
2 lemons
12 garlic cloves, roasted
1/8 cup rosemary sprigs
1/4 cup roasted garlic oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Wash and cut the potatoes into quarter wedges. Juice lemons and with a sharp knife peel away the white pith. Cut rind into 1/4-inch strips.
  • Combine the lemon rind, half the juice, roasted garlic, rosemary, and oil in a roasting pan. Add the potatoes, mix well, and marinate overnight.
  • Preheat a grill.
  • Drain the potatoes in a colander reserving the lemon and garlic. Grill the potatoes on the 2 cut sides, just to mark slightly.
  • Using the same roasting pan, place the potatoes, lemon rinds, and garlic back in the pan and roast for 12 to 15 minutes, shaking and tossing the pan every 5 minutes.
  • Season with salt and pepper, and drizzle remaining lemon juice if desired.

ROAST POTATOES



Roast Potatoes image

Simple and delicious recipe for rosemary-kissed roasted red potatoes.

Provided by KIY

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 5

2 pounds red potatoes, cut into quarters
2 tablespoons vegetable oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 450 degrees F (250 degrees C).
  • Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
  • Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 36.4 g, Fat 7.3 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 596.3 mg, Sugar 2.7 g

Tips:

  • To ensure your potatoes are cooked evenly, try to cut them into uniform sizes. If you have smaller or larger potatoes, adjust the cooking time accordingly.
  • Use baby potatoes for a creamier texture and a shorter cooking time. If using larger potatoes, consider parboiling them for a few minutes before grilling to reduce the overall cooking time.
  • To enhance the flavor of your potatoes, try marinating them in a mixture of olive oil, herbs, and spices before grilling. This will help the potatoes absorb the flavors and create a delicious crust.
  • Keep an eye on the potatoes while grilling to prevent them from burning. Use a spatula to gently flip them once they have grill marks on one side.
  • Once the potatoes are tender and slightly charred, remove them from the grill and let them cool slightly before serving. Garnish with fresh herbs, such as rosemary or parsley, for an extra burst of flavor.

Conclusion:

Grilled potatoes with rosemary are an easy and delicious side dish that can be enjoyed as part of a weeknight meal or at a summer barbecue. With their crispy exterior and tender, flavorful interior, these potatoes are sure to be a hit with everyone at the table. Experiment with different herbs and spices to create your own unique flavor combinations, and enjoy the versatility of this simple yet satisfying dish.

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