 | | Directions |
- Select Idaho, Yukon Gold, or Medium-size Red Potatoes un-peeled or peeled, your choice.
- Wash
- Cut into Quarters
HERBED OIL TOSS: In a large mixing bowl, add for each 5 pounds of quartered potatoes:
- 1 Cup Olive Oil
- 1 1/2 Tablespoon Salt
- 1 Tablespoon Pepper
- 3 Tablespoons Fresh, coarsely chopped, Fresh Rosemary
- 2 Garlic Cloves, minced or pressed
- Add potatoes
- Toss, add additional sea salt and coarsely ground black pepper once potatoes are on preheated GrillGrates
GRILLING:
- Place quartered potatoes on pre-heated GrillGrates (8 to 10 minutes), Low-Low/Med heat. For charcoal, preheat your GrillGrates after the red hot peak, gray coals only (8-10 minutes), lid closed.
- Grill 20-25 minutes on Low-Low/Med Heat, lid down. Timing depends on how hot your grill is.
- Toss on GrillGrates with The GrateTool after 10 minutes.
NOTE: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark to black on the first flip, you are cooking too hot, turn down the burners. |
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| Ingredients | | - |  | Potatoes, Yukon Gold or Medium-size red potatoes |
| - | | HERBED OIL: |
| - | | 1 cup olive oil |
| - | | 1 1/2 tablespoons salt |
| - | | 1 tablespoon pepper |
| - | | 3 tablespoons Fresh, coarsely chopped, Fresh Rosemary |
| - | | 2 garlic cloves , minced or pressed |
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