Grill-Roasted Rosemary Potatoes

I teased you yesterday with a picture of these yummy grilled potatoes................
They made a lovely side for my Brown Sugar Grilled Chicken. With my husband, Scott cooking both recipes on the grill, my house stayed nice and cool on a blistering hot summer day. The potatoes turned out creamy delicious on the inside with a golden crispy exterior. They would make a wonderful accompaniment for just about any grilled meat. The potatoes could also be cut in large thin wedges and used as a side for hamburgers, paninis or your favorite sandwich.

I par cooked the potatoes ahead of time so that they wouldn't burn before they became tender on the grill. This could be done a day ahead or early in the morning on the day you want to serve them. They actually cut much prettier when they are cold. I love oven-roasted potatoes, but I'm all for keeping the house cool on these sweltering days. Another benefit is that the potatoes take on just a bit of wonderful smokiness from the grill. Because they're simmered ahead of time till they're almost tender, there's no worry about them coming off the grill undercooked; you basically just sear them on the hot grill until they're golden and that's it! With all these pluses going for these yummy potatoes, you'll want to treat your friends and family and serve them this week, maybe even tonight! You won't be disappointed, I promise!

P.S. Just a little warning; watch your portion size as you will want to save some room for a fabulous dessert recipe which I'll be sharing on The Café tomorrow - Toblerone Chocolate-Chess Tart - melt-in-your-mouth good!

Grill-Roasted Rosemary Potatoes

2 lbs. small yellow potatoes or new potatoes, each 1 1/2 to 2 inches in diameter, scrubbed
1 teaspoon sea salt
freshly ground black pepper, to taste
1 tablespoon chopped fresh rosemary
1 clove garlic, minced
zest of 1 lemon (finely zested)
1 tablespoon extra-virgin olive oil

1. Preheat a gas grill to medium-high heat.

2. Place potatoes in a large pot of water, bring to a boil, then reduce to simmer and cook for 10 minutes (potatoes will not be completely cooked).

3. Drain potatoes well and allow to cool for at least 30 minutes, preferably several hours, then cut in half. In a large bowl combine the 1/4 cup olive oil, sea salt and freshly ground black pepper. Add potatoes and toss gently to coat.

4. Transfer potatoes to grill, letting excess oil drip into bowl (save bowl with leftover oil). Add chopped rosemary, lemon zest and minced garlic along with the 1 tablespoon extra olive oil to the same bowl and stir to combine. Grill potatoes, covered, turning once or twice, until crispy, and golden about 5-8 minutes.

5. As soon as potatoes come off the grill, add them to the bowl with the herbed oil and again toss gently to coat. Sneak a potato (taste test!) and season with additional salt if needed. Enjoy!

Adapted from Epicurious

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