Grilled Potatoes With Garlic

Course : Grilling
Serves: 4
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1 1/2 pounds small red new potatoes -- scrubbed
4 large garlic cloves -- unpeeled
4 tablespoons olive oil
1/2 teaspoon salt
4 sprigs fresh rosemary
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon pepper
2 medium green onions -- thinly sliced

Preparation / Directions:

Prepare grill or heat oven to 450ø. Make a tray from heavy-duty aluminum foil by folding foil over for double strength and folding up sides; oil tray. Cut potatoes into pieces no larger than 1 1/2 inches. Combine the potatoes, garlic, 1 tbsp olive oil and 1/4 tsp salt in medium-size bowl; toss to coat potatoes. Spoon potato mixture into foil tray, keeping potatoes in one layer. Top with rosemary sprigs. To grill: Grill the potato mixture 5 inches above medium-hot coals, covered, turning occasionally, for 25-30 minutes or until potatoes are tender and crisply browned. To roast: Roast potato mixture in 13 x 9 x 2-inch baking pan in 450ø oven, stirring occasionally, 30-40 minutes or until tender and browned. Meanwhile, whisk vinegar, mustard, remaining 1/4 tsp salt and the pepper in medium-size bowl. Whisk in remaining 3 tbsp oil. Discard woody rosemary stems from grilling tray. Squeeze garlic cloves from skins into dressing in bowl. Mash slightly into dressing. Add potatoes and onions to dressing; toss to coat. Serve warm.

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