Rosemary potatoes are a classic French side dish, and we often roast them in the oven. I figured that grilling them under direct heat would speed up the process while eliminating the need to scrape and clean a pan afterwards – and I was right!
4-6 cups red, russet, or yukon gold potatoes, chopped in large chunks
1/2 cup olive oil
6 cloves garlic, minced
1 tsp each fresh and dried rosemary, chopped
1/2 tsp each salt and pepper
Each of these common varieties of potatoes have distinct tastes, and red potatoes are the most traditional for use in this dish. I used russet potatoes this time. Also, I like to mix fresh and dried rosemary, because each of them have their own distinct qualities – dried herbs are potent while fresh herbs have a more pure flavor.
Mix all the ingredients in a bowl and then place them on a layer of tin foil. Roll the tin foil up, sealing the potatoes. If the sides don’t seal, cover them with another layer of tin foil. Flip the potatoes/package, and cover with another layer of tin foil.
Grill the potatoes on direct heat, on medium, for 30 minutes, flipping halfway through. After 30 minutes, uncover the potatoes and up the heat to high, grilling for another 5 minutes to help brown them.
Serve by scraping the potatoes from the tin foil with a spatula.