Rosemary Roasted Potatoes

We love grilling out and this week I am going to post some delicious grilling recipes. These little roasted potatoes are the best little side for so many grilled items. Potatoes take awhile on the grill, so I cut that time in 1/2 by starting them in the oven first and finishing them on the grill. What makes this side even more fun is to grow your own rosemary. Why not make a nice little window box herb garden near your grill. Mine in on our lower deck and I am getting ready to plant some herbs right there! I use my mortar and pestle so crush the rosemary just a little bit. Enjoy the Rosemary Roasted Potatoes


Rosemary Roasted Potatoes

12 - 15 baby red or Yukon Gold potatoes
3 T. olive oil
1 T. butter, melted
1 T. fresh rosemary
1 T. fresh minced garlic
1 t. salt
1/2 t. pepper

1. Heat oven to 350 degrees; cut potatoes in quarters. Spread in a single layer on a baking sheet and allow to dry for 5 - 10 minutes.

2. Place into a large bowl, olive oil, butter, rosemary, garlic, salt and pepper. Place potatoes into the bowl and toss to combine well.

3. Using a heavy duty aluminum foil, place 1 piece of foil on the baking sheet you used to dry potatoes, place potatoes onto foil. Make this piece of foil large enough that you can create a packet if you finish the potatoes on the grill.

4. Bake, uncovered for 15 minutes in the oven (or 25 - 30 minutes if not using a grill to finish). Remove from oven, create a packet for the grill, finish potatoes on the grill by baking another 15 minutes until potatoes are fork tender.