How to Grilled Rosemary Potatoes

Grilled Rosemary Potatoes Recipe with Sandra Lee
Ingredients: Makes 6 servings
3 large russet or idaho potatoes
1 teaspoon salt
¼ cup canola oil
2 tablespoons ground black pepper
Garnish: rosemary sprig

  • Cut potatoes, lengthwise, into ¾ inch thick slices. In a dutch oven, combine potates, salt and cold water to cover. Bring to a boil over medium high heat; reduce heat to medium, and simmer for 8 to 10 minutes, or just until slightly soft. Drain well.
  • Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat(350 to 400 degree)
  • In a small bowl, combine oil, rosemary, and pepper. Brush mixture on warm potato slices. Grill potatoes, covered with grill lid, for 3 to 4 minutes on each side, or until golden brown. Garnish with fresh rosemary, if desired. End.
How to Grilled Rosemary Potatoes

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