I am totally cheating with this post because my husband did all the work. I pulled the recipe out of a magazine and that was it. He did the chopping, the grilling, everything! But they turned out so delicious that I just had to share.
I am not at all familiar with grill talk so forgive me if you have to translate the recipe â€“ I knew his â€œI just put them on the grill while I cooked the chickenâ€ wouldnâ€™t fly though. ;)
Like I said, they turned out so delicious. The outsides were so crisp but the insides were as soft as mashed potatoes.
Most grilled potato recipes I came across called for the potatoes to be boiled beforehand but out of sheer laziness in an effort to save a pot, we grilled them the entire time. If you want to boil them, boil until they are just about ready to be served and then throw them on the grill just to get the marks.
- 1 1/2 pounds baking potatoes sliced thin
- 3 tablespoons olive oil
- 1/4 cup fresh rosemary finely chopped
- 2 garlic cloves minced
Heat grill to medium-high. Lay a sheet of aluminum foil on the grates; place potatoes in a single layer on the aluminum foil. Allow to cook, covered, for about 30 minutes or until tender, turning every once in awhile. Transfer to the part of the grill where there is no foil and cook just until the potatoes have grill marks and the outsides are extra crispy, about 1 to 2 minutes per side.
While the potatoes cook, go ahead and whisk the oil, rosemary, garlic, and salt together. Once the potatoes have been cooked, toss with the garlic-herb oil. Serve immediately.