GRILLED POTATOES WITH GARLIC AND ROSEMARY
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
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.
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Sabur Akbary
[email protected]I'm not sure I have all the ingredients for this recipe. I'll have to check my pantry.
Chelsea Black
[email protected]This recipe looks delicious. I can't wait to try it.
Ha ubayda
[email protected]I'm going to try this recipe next time I have guests over.
Soumaya Boutaleb
[email protected]This recipe is a great way to use up leftover potatoes.
Kristie Harris
[email protected]I'm not sure what I did wrong, but my potatoes didn't turn out crispy. They were still good, but not as good as I was hoping.
Axmed Gantal
[email protected]These potatoes are so good, I could eat them every day.
Beha Jihad
[email protected]I've tried this recipe with different types of potatoes and they all turn out great. I especially like using red potatoes.
Janae Moss
[email protected]I'm not usually a fan of rosemary, but it really works well in this recipe. It adds a nice subtle flavor.
David Etim
[email protected]These potatoes are the perfect side dish for any grilled meat or fish.
Sahada Okine
[email protected]I love the simplicity of this recipe. It's just a few ingredients and you can throw it together in no time.
geoffrey kibe
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The potatoes are crispy on the outside and fluffy on the inside, and the garlic and rosemary add a delicious flavor.
Fidel Castro Okello
[email protected]These potatoes were a hit at my last barbecue! They were so easy to make and everyone loved them.