Delicious BBQ side dish recipe! Grilled rosemary garlic potatoes are always a hit!
Grilled Rosemary Garlic Potatoes? Yes!
Looking for a new way to cook potatoes? Or maybe a side dish that you can throw on the grill for your next BBQ? If so, you’ve got to try this grilled rosemary potatoes recipe!
This recipe is a big hit every time I make it! The potatoes turn out beautifully with a crispy outside and perfectly creamy inside. At the end of the day, everyone will be asking, “Where did you get this recipe?”! Trust me!
Making Infused Oil
Cooking the garlic, rosemary, salt, and oil in a skillet produces an oil that is infused with flavor! This infused oil, and more than one application of it, really adds a great flavor to the potatoes.
This is one of the secrets to why these grilled rosemary potatoes are so delicious!
Straining
Place a colander or strainer over a bowl, then pour the oil and solids into the strainer. Press out as much of the oil as you can. Then reserve all of the oil and 1 tablespoon of the solids.
Note that a plastic strainer may not be a good idea unless the oil mixture has cooled down a bit. I tend to use this strainer a lot in general because the holes are really nice and small. It is perfect for rice and quinoa! 😉 You don’t want all your ingredients falling out as well!
Microwave Then Grill
Microwaving the potatoes before they go on the grill helps them to cook up perfectly! The downside is I can’t use my favorite metal skewers – metal in the microwave is not a good idea. Fortunately, wooden skewers are pretty easy to come by and they don’t cost much.
You can soak wooden skewers in water for 15-30 minutes before use to prevent burning. I actually ran out of time to soak them this time and it still worked out fine though!
FYI – The reason you place the potatoes on a flat surface, then skewer them in that position is because they will cook more evenly if they can be mostly flat on the grill.
Grill ‘Em Up!
Even if the outsides get a little dark, the insides are creamy and delicious. One time I thought I had ruined them because they were darker than I wanted, but they were actually still really good. Everyone gobbled them right up!
Garlic Rosemary Potatoes Serving Tips
This is a perfect side dish for grilled steak! Of course, these potatoes are great with chicken, burgers, and more too! They are so easy and so delicious!
More BBQ Recipes:
- The BEST Baby Back Ribs Recipe (Baked and Grilled)
- Healthy Grilled Pineapple Recipe
- Caramel Apple Snickers Salad Recipe
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Grilled Rosemary Garlic Potatoes Recipe
Delicious BBQ side dish recipe! Grilled rosemary garlic potatoes are always a hit!
5 / 5 ( 2 Reviews )
Print Rate
Prep Time: 25 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 40 minutes minutes
Serves: 4
Adjust Servings: 4
Equipment
Skewers
Skillet
Grill
Ingredients
- 4 tablespoons olive oil
- 9 medium garlic cloves minced (about 3 tablespoons)
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon Kosher salt
- 2 pounds small red potatoes scrubbed
- salt and pepper
- 2 tablespoons fresh chives chopped (optional)
- 6 to 8 wooden skewers
Instructions
Cut the potatoes in half. If they are larger than 2 inches in diameter, you may need to cut them into quarters. Place potato cut-side down on a surface and pierce through center with wooden skewer. Repeat until all potatoes are skewered.
In a small skillet over medium heat, cook the olive oil, garlic, rosemary, and 1/2 tsp salt until sizzling, about 3 minutes. Reduce heat to medium-low and cook until garlic is light blond, about 3 minutes. Then pour through fine-mesh strainer into small bowl; press on solids. Measure 1 Tbsp solids and 1 Tbsp of the infused oil into large bowl and set aside. Discard remaining solids, but reserve remaining oil.
Place skewered potatoes in single layer on microwave-safe plate. Poke each potato several times with skewer or fork. Brush with 1 tablespoon of the reserved oil and season with salt. Microwave until potatoes offer slight resistance when pierced, about 8 minutes, flipping halfway through cooking time. Brush with remaining oil; season with salt and pepper to taste.
Preheat gas grill on high heat, then reduce heat to medium. Cook potatoes with lid down for about 4 minutes. Then cook the other side of the potatoes for about about 5-8 minutes longer, until easily pierced.
Remove potatoes from skewers and put them in the large bowl with reserved garlic oil mixture. Add chives (if using) and toss until potatoes are coated. Serve immediately.
Nutrition
Calories: 293kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Sodium: 333mg | Fiber: 4g | Sugar: 3g
